Orzo with Sun-Dried Tomato, Pine Nuts, and Basil
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Orzo with Sun-Dried Tomato, Pine Nuts, and Basil
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Ingredients
- ¾ cup of uncooked orzo prepared per instructions in salted water
- 1 tsp olive oil
- 3 tbsp sun-dried tomatoes chopped
- 2 cloves of garlic minced
- 3 tbsp toasted pine nuts
- Sea Salt and Freshly Cracked Pepper to taste.
- 1 tbsp white balsamic vinegar
- 3 tbsp fresh basil chopped
Instructions
- Prepare the orzo in a large saucepan, per package instructions.
- While the orzo is boiling, heat the olive oil in a large skillet over medium heat.
- Once the skillet is hot, add the sundried tomatoes; cook, stirring often, for 1 minute. Add the minced garlic and pine nuts and continue to cook while stirring constantly. Remove from heat and set aside.
- Once the orzo has finished cooking, drain the water, reserving 1/4 cup of the cooking water.
- Pour drained orzo into the skillet with the sun-dried tomatoes. Toss to coat evenly then season with sea salt and freshly cracked pepper.
- Add the vinegar, some of the reserved water, and fresh basil then mix well. Taste and re-season with sea salt and pepper, if needed. Serve immediately. Enjoy.
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