Soak the frozen green beans in hot water for 10 minutes.

Add the pine nuts to a non-stick pan and toast them for few minutes until slightly brown.

Add the bouillon cube in a saucepan of boiling water and once dissolves add the orzo and cook according to pack instructions.

Drain the orzo and put it in a large bowl. Add the rocket and green beans and mix. Pour the pesto all over it and mix well until everything is well coated. Season with salt and serve with the basil leaves and toasted pine nuts.