Orzo alla Verde
A delicious light end of summer meal. Great way to use up some of that fresh basil in the garden. Fall will be here soon, and how I will miss my fresh herbs! This dish is a great way to get your spinach in without even noticing it- though I love spinach and eat it almost every day.
Orzo alla Verde Recipe
sauce:
1 1/4 cup fresh basil
1 1/4 cup fresh spinach
1 cup fresh parsley or cilantro
3 scallions chopped (green & whites)
2 cloves garlic minced
1/4 cup chopped pine nuts (or roasted almonds or cashews)
1/4 cup + 2 TB extra-virgin olive oil
1 TB fresh lemon juice or apple cider vinegar
1/4 tsp salt
ingredients:
1 lb box of orzo (the organic orzo from Whole Foods is so inexpensive!)
1 cup cooked corn
1 cup cooked peas
1 Tb minced jalapeno (optional, add more for spicier taste)
1/2 cup kalamata olives sliced
3 Tablespoons capers drained
1/4 tsp crushed red pepper flakes
Cook pasta according to package directions. Then run it under cold water in a strainer to cool. Put basil, spinach, parsley, scallions, garlic, pine nuts (or other nuts), olive oil, lemon juice, and salt in blender and pulse to combine- you want to get out the major chunks but don’t make it too smooth. Put pasta and sauce together in a bowl. Add corn, peas, jalapeno, olives, capers, red pepper flakes and stir together. Chill in refrigerator for at least one hour. Enjoy :)
