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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This is a nice side dish for spring or summer. It goes very nicely as a side for fish or seafood. Feel free to adjust the amount of garlic to your taste. The orzo pasta can be cooked up to 4 hrs ahead: cook and drain, then rinse under cold water; drain again and store covered in the refrigerator. Found in Sunset magazine. Ingredients:
1 lb orzo pasta |
1 red bell pepper |
1 yellow bell pepper |
1/2 cup butter |
1 1/2 cups basil leaves, lightly packed |
2 garlic cloves |
1/4 lb cherry tomatoes, halved |
1/4 lb feta cheese, crumbled |
1 (4 ounce) jar capers, drained |
Directions:
1. Bring 3 qts of water to a boil in a large pot. Add orzo and cook until pasta is just tender to bite, ten minutes. Drain orzo and return to pan.
2. Meanwhile, finely chop bell peppers, set aside.
3. In a food processor, combine butter, basil and garlic. Add this mixture to orzo in pan. Stir over medium-low heat until butter is melted and pasta is hot.
4. Stir in peppers, tomatoes, cheese and capers, Pour onto a rimmed platter and serve hot, warm or at room temperature.
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