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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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I got this recipe from the lovely Giada Delaurentis It's great for lunches. Ingredients:
1 lb orzo pasta |
3 tablespoons extra virgin olive oil, plus 1/4 cup |
2 cups fresh arugula (about 3 ounces) |
3/4 cup crumbled ricotta salata cheese (or feta cheese) |
1/2 cup dried cherries |
12 fresh basil leaves, torn |
1/4 cup toasted pine nuts |
3 tablespoons lemon juice |
1 1/2 teaspoons salt |
1 teaspoon fresh ground black pepper |
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
2. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
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