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Ingredients
- 1 lb orzo pasta
- 3 tbsp olive oil, plus ¼ cup
- 2 cups fresh arugula (about 3 oz)
- ¾ cup crumbled ricotta salata cheese (or feta cheese)
- ½ cup cherries
- 12 fresh basil leaves, torn
- ¼ cup toasted pine nuts
- 3 tbsp lime juice
- 1 ½ tsp salt
- 1 tsp ground black pepper
Preparation
Step 1
• 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 8-10 min
• Drain pasta and put the pasta on a large cookie sheet
• Drizzle the pasta with 3 tbsp 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
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