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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/4 cup olive oil |
3 cloves garlic, peeled and sliced |
1 bunch spinach, stemmed and washed |
salt and pepper to taste |
1 pound orzo |
salt |
3 tablespoons fine quality olive oil |
1/2 cup finely grated good quality parmesan cheese |
Directions:
1. Spinach Puree:
2. In a wide saute pan, heat olive oil and add garlic, saute 1-2 minutes over medium heat until limp. Add roughly chopped spinach, salt and pepper, cover and cook 3-4 minutes, stirring occasionally. Place spinach mixture in blender and puree until smooth. Reserve.
3. Bring a large pot of salted water to a rolling boil. Add orzo and stir gently. Cook 4-7 minutes checking occasionally. The pasta should be firm but cooked through. Coat a large flat pan with olive oil and have ready. Strain orzo through a large strainer shaking off excess water. Immediately spread hot pasta out on the tray for a minute or two to cool slightly and release as much steam from the orzo as possible. Toss orzo with spinach puree and grated cheese and serve immediately.
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