Tri-Colore Orzo
By JDARK
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Ingredients
- 1 pound orzo pasta
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cups fresh arugula
- 3/4 cup crumbled 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
Details
Servings 6
Preparation time 15mins
Cooking time 25mins
Preparation
Step 1
1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Drain pasta and put the pasta on a large cookie sheet. 4. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
5. Once the orzo is cool, transfer to a large serving bowl. 6. Add the remaining ingredients and toss gently to combine.
7. Serve.
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