Bastille day orzo au pistou
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Orzo pasta |
| 1 | cup | Fresh basil leaves |
| 1 | teaspoon | Fresh thyme |
| 1½ | ounce | Aged dry goat cheese OR Parmesan cheese* |
| 1 | large | Clove garlic |
| ⅓ | cup | Extra-virgin olive oil |
| ¼ | teaspoon | Salt |
| 1 | cup | Small cherry tomatoes halved |
| 2 | ounces | Fresh goat cheese, crumbled |
Directions
* cut in 3 pieces
1. Cook orzo according to package directions.
2. Meanwhile, combine basil and thyme in a food processor with metal blade. Turn machine on and drop dry goat cheese pieces and garlic through feed tube. Process until all ingredients are finely minced.
Add oil and salt and mix well.
3. When pasta is cool, toss with basil mixture and tomatoes. Sprinkle wiht fresh crumbled goat cheese.
Nutrition information per serving: 455 calories, 27 g fat, 25 mg cholesterol, 240 mg sodium, 40 g carbohydrates, 13 g protein.
Source: Chicago Tribune June 10, 1996