Tuesday, July 8, 2008
I think this is my favorite recipe on this blog. I'm actually eating it right now as I post. Here's what you need:
1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup*
2 cups fresh arugula (about 3 ounces**
3/4 cup crumbled feta cheese (ricotta salata cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts***
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
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.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
*(I actually omitted this 1/4 cup and it was still really good).
**You can find this in the organic produce section of your grocery store or next to the bagged salads / spinach.
***I used way less than 1/4 cup since pine nuts are expensive. I used approx. 1 TBSP. To roast the pine nuts, put them in a pan on the oven (without oil) on low-medium heat for a few minutes, string frequently. Watch them closely so they don't burn.
*If you only use 2 tsp. olive oil, this recipe is 6 WW points+ per cup. I can't really tell a difference by cutting the olive oil - it's still really good.
Recipe compliments of Giada De Laurentiis.