Orzo Pestonade
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 lb orzo pasta
- 1⁄2 cup whole kalamata olive
- 1⁄2 cup sundried tomatoes packed in olive oil, drained
- 1⁄4 cup toasted pine nuts
- 2 -3 fresh garlic cloves
- 1 bunch fresh basil
- sea salt
- fresh cracked black pepper
- 3⁄4 cup extra virgin olive oil
- 2 1⁄2 cups fresh Baby Spinach
- 2 tablespoons fresh grated parmigiano
- parsley (to garnish)
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.
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