Orzo with Basil, Orange, and Pine Nuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Prep: 10 minutes; Cook: 17 minutes Ingredients:
2 (14-ounce) cans vegetable broth (such as swanson) |
1 1/2 cups uncooked orzo (rice-shaped pasta) |
2 tablespoons olive oil |
1 tablespoon butter |
1 tablespoon grated fresh orange rind |
3 garlic cloves, minced |
3/4 cup fresh orange juice |
1/3 cup chopped fresh basil |
3/4 cup shredded fresh parmigiano-reggiano cheese |
2 tablespoons pine nuts, toasted |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Bring broth to a boil in a medium saucepan. Add pasta; reduce heat to medium, and cook 9 to 12 minutes or until tender. Drain.
2. While pasta cooks, combine oil and next 3 ingredients in a medium saucepan; cook over medium-low heat 3 to 5 minutes or until butter melts and garlic is soft and fragrant, stirring often. Increase heat to medium-high. Add orange juice; cook 3 minutes or until juice reduces slightly, stirring often. Remove from heat; stir in basil. Add pasta to pan, tossing to coat. Stir in cheese, pine nuts, and pepper.
3. Note: Toast the pine nuts in a small skillet over medium heat for 1 minute until they are fragrant and begin to take on a golden hue. Transfer to a plate to cool quickly. A Microplane® grater works wonders to get the finest zest from the oranges. Be sure to remove the zest before you juice them.
|
|