Orzo, Cherries and Arugula
from the kitchen of Adrea Hahn
1 lb. orzo pasta, prepared per package directions
3 Tbls. extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula
3/4 cup crumbled feta cheese
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts or walnuts
3 Tblsp. fresh lemon juice
lemon zest to taste
1 1/2 tsp. salt
1 tsp. black pepper
In a large pot, add orzo to salted, boiling water.
Cook pasta until tender, stirring occasionally, about 9 minutes.
Drain pasta and immediately spread out on a cookie sheet.
Drizzle with 3 Tblsp. oil, toss to coat. Set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
* Original recipe from Giada De Laurentiis - Tri-Colore Orzo