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Tri-colore orzo

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
450g orzo pasta
3 tbsp extra-virgin olive oil, plus 60ml
90g fresh rocket
75g crumbled ricotta salata cheese (or feta cheese)
50g dried cherries
12 fresh basil leaves, torn
20g toasted pine nuts
3 tbsp lemon juice
1 1/2 tsp salt
1 tsp freshly ground black pepper
1) Bring a large pot of salted water to the boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

2) Drain pasta and put the pasta on a large baking tray. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

3) Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

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