Orzo Broccoli Sugar snap peas Sundried tomatoes Olive oil 1/3 cup 1/2 cup lemon juice Pumpkin seeds
Cook the orzo, blanch the sugar snap peas and broccoli, toast the pumpkin seeds. Combine all the ingredients, mix together the lemon juice and olive oil, and chill in the fridge. Season with salt and pepper.
The lemon juice seems quite a lot on paper but its lovely when its cool and all the juices have soaked into the pasta.
Source: Amanda Sorrenson