Orzo Pestonade

1. 1

   Cook orzo al dente according package directions, 7-8 minutes then drain thoroughly.

2. 2

   Transfer orzo to a large pasta serving bowl, add some extra virgin olive oil to keep from sticking and set aside.

3. 3

   Toast pine nuts in toaster oven or in dry pan on stovetop 3-5 minutes, watching carefully not to burn.

4. 4

   Meanwhile, in a food processor, combine kalamata olives, sun-dried tomatoes, toasted pine nuts, garlic cloves, fresh basil, sea salt and freshly ground black pepper.

5. 5

   Stream in olive oil while intermittently pulsing, being careful to keep a paste consistency, not a liquid consistency.

6. 6

   Into a large pasta serving bowl, add finished pestonade mixture to cooked orzo.

7. 7

   Add fresh baby spinach leaves and combine well.

8. 8

   Garnish with freshly grated Parmigiano Reggiano cheese and flat leaf parsley.

* Per serving · 4 servings · Values may vary.