1 ½ cups Risoni or Orzo pasta
2 large handfuls spinach – use small tender leaves, trimmed and washed
4 spring onions, finely chopped
¾ cup flat leaf parsley coarsley chopped
2 tablespoons torn basil leaves
¼ cup lemon juice
4 tablespoons Olive Oil

Cook the orzo in a large saucepan of boiling salted water until al dente, then drain, rinse under cold water and drain again. Transfer cooked pasta into a large bowl and add a little Olive Oil and toss through so the pasta grains do not stick to one another.
Heat 2 Tablespoons of olive oil in a large heavy base pan and add spring onions. Cook until starting to soften, then add spinach and cook until just wilted.
Once cooled, add to pasta with remaining ingredients, season to taste with salt and pepper and mix well.