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Orzo with Sun-Dried Tomato, Pine Nuts, and Basil

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Course: Side Dish
Cuisine: Italian

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

    Cup of Yum
  1. Prepare the orzo in a large saucepan, per package instructions.
  2. While the orzo is boiling, heat the olive oil in a large skillet over medium heat.
  3. 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.
  4. Once the orzo has finished cooking, drain the water, reserving 1/4 cup of the cooking water.
  5. Pour drained orzo into the skillet with the sun-dried tomatoes. Toss to coat evenly then season with sea salt and freshly cracked pepper.
  6. 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.