Orzo with broccoli feta and olives - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Orzo or other rice-shaped pasta (about 9 oz) |
| 1 | Bunch broccoli (about 1 lb), cut into florets | |
| ¼ | cup | Olive oil |
| 3 | tablespoons | Pine nuts |
| ½ | teaspoon | Dried crushed red pepper |
| ¾ | cup | Crumbled feta cheese (about 3 1/2 oz) |
| ¾ | cup | Black brine-cured olives (such as Kalamata), pitted, halved |
| ½ | cup | Freshly grated Parmesan cheese (about 1 1/2 oz) |
| ¼ | cup | Chopped fresh basil |
Directions
Cook orzo in pot of boiling salted water until tender but still firm to bite, about 8 minutes. Add broccoli and cook until crisp-tender, about 2 minutes.
Meanwhile, heat oil in heavy small skillet over medium heat. Add pine nuts and stir until golden brown, about 3 minutes. Add crushed red pepper and stir until aromatic, about 30 seconds. Remove mixture from heat.
Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over and toss to coat. Add feta, olives, Parmesan and basil and toss to coat. Season with salt and pepper and serve.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>