- 4
Ingredients
- Garnish:
- 1 1/2 cups (375 ml) orzo (such as Primo)
- 1/4 cup (500 g) fresh broccoli, cut into floret
- 1/4 cup (50 ml) olive oil
- 3 tablespoons (45 ml) pine nuts or walnuts
- 1/2 teaspoon (2 ml) crushed dried red chili peppers (or more)
- 3/4 cup (175 ml) crumbled feta cheese (deli version is best, packed in
- brine in tub
- 3/4 cup (175 ml) pitted sliced black olives (cans at supermarket) or Italian marinated green olives, sliced (found at Italian grocery stores)
- 1/2 cup (125 ml) Parmesan cheese
- 1/4 cup (50 ml) chopped fresh basil or fresh mint
- Roma tomato wedges, chunks of fresh pepper, and marinated or drained canned artichoke hearts (optional)
Preparation
Step 1
Heat large saucepan of water to boiling; add orzo or pasta and cook until tender but still firm to bite, about eight minutes, or according to package directions.
In separate wide skillet or wide saucepan with steamer, heat water to boiling. Steam broccoli until tender-crisp.
Meanwhile, heat olive ol in small skillet or saucepan over medium heat.
Add pine nuts and stir until golden brown, a couple of minutes. Stay close; pine nuts brown very quickly. Add crushed red pepper and stir briefly. Remove from heat; set aside.
Drain orzo and broccoli. Transfer to platter or bowl. Pour oil mixture over and toss to coat. Sprinkle with feta, olive slices Parmesan and basil. Garnish with tomatoes and artichokes’ season with black pepper and serve.
If serving as a salad, reserve basil until dish has cooled completely and then add (this keeps the basil from turning black).
Note: 2 cups (8 ounces/250 g) rotini or fusilli pasta can be used instead of orzo.