ORZO PESTONADE
Fresh and delicious side-dish served warm or cold. Although the recipe calls for 1lb pasta, I prefer more of the pestonade; I either cut the pasta amount or double the pestonade!
Provided by Bean5
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 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 : Calories 734.9, Fat 51.2, SaturatedFat 6.9, Sodium 97.9, Carbohydrate 59, Fiber 3.3, Sugar 2.3, Protein 11.2
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