Saturday, April 6, 2013

Pine Nut and Lemon Orzo

I needed a quick and easy side dish to take to our Easter potluck and found this recipe in my search. It seemed to fit the bill so I put it together that morning. This made a delicious side dish! It makes a lot, so we ended up taking some home and the leftovers were delicious as well.

Pine Nut and Lemon Orzo

4 cups uncooked orzo (rice-shaped pasta; about 1 1/2 pounds)
2 tablespoons grated lemon rind
3/4 cup fresh lemon juice (about 4 medium lemons)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
3/4 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted


Cook pasta according to package directions, omitting salt and fat. Drain.
Combine rind, juice, salt, and pepper in a large bowl. Slowly add oil to juice mixture, stirring constantly with a whisk. Add pasta to juice mixture; toss to coat. Cool to room temperature. Stir in parsley and pine nuts.
Jackie Mills, R.D., Cooking Light
MAY 2007

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