- 4
- 10 mins
- 30 mins
Ingredients
- Spinach Puree:
- 1/4 cup olive oil
- 3 cloves garlic, peeled and sliced
- 1 bunch spinach, stemmed and washed
- Salt and pepper to taste
- 1 pound orzo
- Salt
- 3 tablespoons fine quality olive oil
- 1/2 cup finely grated good quality Parmesan cheese
Preparation
Step 1
Spinach puree:
In a wide saute pan, heat olive oil and add garlic, saute 1-2 minutes over medium heat until limp. Add roughly chopped spinach, salt and pepper, cover and cook 3-4 minutes, stirring occasionally. Place spinach mixture in blender and puree until smooth. Reserve.
Bring a large pot of salted water to a rolling boil. Add orzo and stir gently. Cook 4-7 minutes checking occasionally. The pasta should be firm but cooked through. Coat a large flat pan with olive oil and have ready. Strain orzo through a large strainer shaking off excess water. Immediately spread hot pasta out on the tray for a minute or two to cool slightly and release as much steam from the orzo as possible. Toss orzo with spinach puree and grated cheese and serve immediately.