A delightful dish of orzo pasta mixed with fresh basil and sun-dried tomatoes, finished with Parmesan and olive oil, perfect for a light dinner.
Ingredients
1 cup orzo
1 cup fresh basil leaves
1/2 cup sun-dried tomatoes
1/3 cup grated Parmesan cheese
2 tablespoons olive oil
to taste salt
to taste black pepper
Method
Begin by bringing a large pot of salted water to a boil. Once boiling, add the orzo and cook for 8 to 10 minutes, stirring occasionally until it's al dente. Drain and set aside.
In a food processor, blend together the fresh basil leaves and sun-dried tomatoes until you have a chunky mixture.
In a spacious mixing bowl, combine the drained orzo with the basil-tomato mixture, grated Parmesan cheese, a splash of olive oil, and season with salt and pepper. Mix well and serve warm or chilled.
