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1
Heat a large covered skillet over medium high heat.
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2
Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing.
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3
Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs.
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4
Replace the lid and cook for 2 minutes more.
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5
Repeat until all the spinach is wilted and tender.
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6
Stir in a pinch each of salt and pepper.
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7
Transfer the spinach to a colander set over a bowl and drain.
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8
When cool enough to handle, press down on the spinach to extract as much liquid as possible.
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9
Chop the spinach coarsely and reserve the juice.
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10
In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat.
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11
Add the pine nuts and stir for 1 to 2 minutes, until slightly golden.
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12
Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma.
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13
Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more.
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14
Remove from the heat.
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15
In a large saucepan, bring a generous amount of lightly salted water to a boil.
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16
Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender.
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17
Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice.
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18
Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.
