8 Ounces Dried Orzo (Rice-Shaped Pasta) 1/4 Cup Pine Nuts 8 Ounces Cherry Tomatoes, Quartered 3 Tablespoons Olive Oil 1/4 Cup Pine Nuts, Lightly Toasted 1/4 Cup Parmesan Cheese, Grated 1 Bunch Basil 3 Tablespoons Half And Half 2 Cloves Garlic
Cook orzo according to directions on the package. Drain, rinse with cold water, and drain again. In bowl, combine orzo, tomatoes and toasted pine nuts. To prepare pesto sauce, combine remaining ingredients in a food processor or blender and process until well blended and smooth. Add to pasta and toss until well coated. Chill until ready to serve. Garnish with basil sprigs if desired. Makes 4 side dish servings.
2012 Recipe - April Ferre - From The Book of Salads by Lorna Rhodes, 1988.
"This recipe came about when I was trying to use up spare ingredients floating around the apartment. I had some basil in the freezer and my parents had sent me home with a random box of orzo. So this recipe was a perfect fit. I use to not be a fan of pesto, but I like this recipe because it feels light and fresh with a hint of nutty-ness. Great for a summer side dish or along with a half sandwich." - April Ferre
