Directions:
- Cook orzo al dente according package directions, 7-8 minutes then drain thoroughly. Transfer orzo to a large pasta serving bowl, add some extra virgin olive oil to keep from sticking and set aside.
- Toast pine nuts in toaster oven or in dry pan on stovetop 3-5 minutes, watching carefully not to burn.
- Meanwhile, in a food processor, combine kalamata olives, sun-dried tomatoes, toasted pine nuts, garlic cloves, fresh basil, sea salt and freshly ground black pepper.
- Stream in olive oil while intermittently pulsing, being careful to keep a paste consistency, not a liquid consistency.
- Into a large pasta serving bowl, add finished pestonade mixture to cooked orzo. Add fresh baby spinach leaves and combine well.
- Garnish with freshly grated Parmigiano Reggiano cheese and flat leaf parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.49 Kcal (1438 kJ) | ||
| Calories from fat | 285.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.68g | 49% | |
|---|---|---|---|
| Cholesterol | 6.16mg | 2% | |
| Sodium | 408.96mg | 17% | |
| Potassium | 619.88mg | 13% | |
| Total Carbs | 11.73g | 4% | |
| Sugars | 2.79g | 11% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 4.59g | 9% | |
| Vitamin C | 3mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 11.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 271.02 Kcal (1135 kJ) | ||
| Calories from fat | 224.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25g | 49% | |
|---|---|---|---|
| Cholesterol | 4.86mg | 2% | |
| Sodium | 322.68mg | 17% | |
| Potassium | 489.11mg | 13% | |
| Total Carbs | 9.26g | 4% | |
| Sugars | 2.2g | 11% | |
| Dietary Fiber | 1.91g | 10% | |
| Protein | 3.62g | 9% | |
| Vitamin C | 2.3mg | 5% | |
| Iron | 1mg | 7% | |
| Calcium | 9.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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