Orzo with Arrugula Sauce

By JimMac

Ingredients

• 2 Tblsp. virgin olive oil (I used the virgin oil)
• 1/2 cup pine nuts
• 1 small onion (3 oz.) peeled and finely chopped (1/2 cup)
• 3-6 scallions, trimmed, cleaned and coarsely minced (1/2 cup)
• 2 oz. anchovy fillets in oil, cut into 1/2 inch pieces
• 8 cups loosely packed arugula (8-10 oz.) washed and cut
• into 2 inch pieces
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 large tomatoes (about 1 lb. total), peeled, halved, seeded
• and cut into 1 inch pieces (about 2 cups)
• 1 lb. orzo (tiny rice shaped pasta)
• 1/4 cup shaved or grated Parmesan cheese (I have a block of
• it so I grated some and then put a few shavings on top)

Preparation

Step 1

Heat the olive oil in a saucepan. When it is hot, add the pine nuts and
chopped onion. Cook over medium heat 5 minutes until the nuts are nicely
browned and the onion is soft and translucent.

Add scallions, anchovies (along with the oil) and the arugula. Mix well and
cook for 5 minutes uncovered until the arugula is wilted and soft. Add 1/2
tsp. of the salt, the pepper and the tomatoes; cook for 1 minute. (The
recipe can be made to this point up to 1 hour ahead).

Near serving time, bring 8 cups of water to a boil and add the remaining 1/2
tsp. salt. Add the orzo, bring the water back to a boil and boil uncovered,
mixing occasionally for 7-8 minutes or longer if you like it soft.

Meanwhile, reheat the sauce mixture if necessary. Drain the pasta in a
colander (you will have about 5 cups, although some brands swell up more and
the yield could be as much as 6 cups). Add orzo to the sauce and mix well.

Divide the mixture among four plates, and sprinkle each serving with the
cheese. Serve immediately.