Recipe by Giada De Laurentis
I love it when recipes combine two dishes in one, here you have your starch and your veg! This looks like it would be a great side to the Rosemary Chicken recipe.
1 lb Orzo Pasta
3 TB Extra Virgin Olive Oil, plus 1/4 cup
2 cups fresh Arugula (about 3 oz)
3/4 cup crumble Ricotta Salata Cheese, or Feta
1/2 cup dried Cherries
12 fresh Basil leaves, torn
1/4 cup toasted Pine Nuts
3 TB Lemon Juice
1 1/2 tsp Salt
1 tsp freshly ground Black Pepper
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 cookie sheet. Drizzle the pasta with 3 TB 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. Serve.