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This week’s theme was vegetarian dishes and I was SO excited when I got my recipe. It was the perfect side to go with our Friday fish meal (tilapia recipe coming soon!) that came from Giada – another contribution from Sarah at A Taste Of Home Cooking.
Not only was this recipe easy, it was delicious. Frank loved it too. We thought it would be great with grilled shrimp or chicken served on top. It’s light, flavorful and pretty! It really set the mood for Spring.
I made a few changes and will write the recipe based on exactly what I did (plus I halved it). I cut the oil back a lot – it really didn’t need as much as it called for.
adapted from Giada De Laurentis
1/2 pound orzo
3 tablespoons extra virgin olive oil
1 cup fresh arugula
1/2 cup crumbled ricotta salata
1/3 cup dried cranberries
1/3 cup toasted pine nuts
5 fresh basil leaves, torn
juice of 1/2 lemon
salt and pepper to taste
Cook orzo for about 8 minutes, or until al dente. Drain and lay out on baking pan, add oil and stir throughout. Spread the orzo evenly on the pan again, and leave to cool.
Transfer cooled orzo to a serving bowl and add the rest of the ingredients. Toss and serve.