• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 500g orzo pasta

  2. 3 tbsps extra-virgin olive oil, plus

  3. 4 tbsps

  4. 500ml (2 cups) fresh rocket (about 90ml)

  5. 190ml (3/4; cup) crumbled ricotta salata cheese (or feta cheese)

  6. 125ml (1/2; cup) dried cherries

  7. 12 fresh basil leaves, torn

  8. 65ml (1/4; cup) toasted pine nuts

  9. 3 tbsps lemon juice

  10. 11/2; tsp salt

  11. 1 tsp freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Tri-colore orzo 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 to 10 minutes. Drain pasta and put the pasta on a large baking sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out and set aside to cool.

  2. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine.

  3. Serve.


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