Pesto Orzo
By: Anonymous
Published: Friday, December 4, 2009 - 1:55am

Ingredients




225 grams Orzo, (tiny rice shaped pas
3 tablespoons Pesto, (heaped) (3 to 4)
6 Tomatoes, (ripe - diced)
30 grams Pine Nuts, (lightly toasted in an un-greased pan)
110 grams Feta Cheese, (diced - preferably Greek sheep's milk)
A few drops of Balsamic Vinegar
Salt to taste
1 sprg Fresh Basil, (to garnish)
250 grams Mixed Salad Leaves
70 grams Basil Leaves, (chopped)
6 tablespoons Olive Oil
2 tablespoons Pecorino Cheese, (grated)
3 tablespoons Walnuts, (chopped)
1 Clove Garlic, (sliced)
Salt to taste

Preparation

1 1. Cook the orzo in boiling, salted water until it is al dente, then drain and leave to cool slightly. 2 2. Toss with the pesto and set to one side. 3 3. Toss the tomatoes with the balsamic vinegar and salt. 4 4. Arrange the pasta on four serving plates next to a portion of tomatoes. 5 5. Sprinkle the pine nuts over the pasta, and then sprinkle the whole dish with the feta cheese. 6 6. Serve garnished with the basil sprigs on a bed of mixed Italian Salad. 7 Pesto 8 7. Put the basil in a blender with the olive oil, cheese, walnuts and garlic. 9 8. Blend until smooth, then season with salt. 10 9. This pesto can be used to garnish pizzas, soups and vegetable dishes. If it is too thick it can be thinned with additional olive oil.