I N S T R U C T I O N S

start by cooking the orzo according to the package in salted water

meanwhile finely chop your dill and transfer to a bowl 

add the olive oil, crème fraîche, lemon and mustard to the bowl and combine everything into a creamy dressing 

once your pasta is cooked, mix with your dressing and drizzle with the dill oil

enjoy either warm or cold as a salad

*for your dill oil, boil about 50g of dill including stems for 5 seconds in lightly salted water and transfer into an ice bath afterwards. transfer the dill and 120-150ml neutral oil like grape seed or sunflower into a blender and blend until smooth. Let the mixture run through a coffee filter or fine cheese cloth for a few hours. once done transfer to a bottle and store in the fridge for up to one week (or even longer - just keep an eye on it)