Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Orzo Salt

  2. 3 tablespoons 45ml Fine quality olive oil

  3. 1/2 cup 73g / 2.6oz Finely grated good quality Parmesan cheese Spinach Puree

  4. 1/4 cup 59ml Olive oil

  5. 3 Garlic cloves - peeled and sliced

  6. 1 Spinach - stemmed and washed Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Spinach Puree: In a wide saute pan, heat olive oil and add garlic, saute 1 to 2 minutes over medium heat until limp. Add roughly chopped spinach, salt and pepper, cover and cook 3 to 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 to 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. This recipe yields 4 to 6 servings.


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