1 pound orzo pasta
1/2 cup kalamata olives
1/2 cup sun-dried tomatoes (packed in olive oil, drained)
1/4 cup toasted pine nuts
2 to 3 cloves fresh garlic
A good sized bunch of fresh basil, stems removed
Freshly ground black pepper
1/4 cup extra virgin olive oil
1/2 cup Newman's Own® Balsamic Vinaigrette Dressing
2 1/2 cups fresh baby spinach, washed and dried
Freshly grated parmesan cheese
Flat leaf parsley, for garnish
Cook orzo al dente according to package directions. Drain thoroughly and transfer to a large pasta serving bowl. Add some extra virgin olive oil and stir to keep from sticking. Set aside.
Toast pine nuts in toaster oven 3 to 4 minutes, watch carefully as they burn easily.
Meanwhile, in a large food processor, combine the kalamata olives, sun-dried tomatoes, toasted pine nuts, garlic cloves, fresh basil, sea salt, and freshly ground black pepper. Stream in the extra virgin olive oil and salad dressing while intermittently pulsing, being careful to keep a paste-type consistency, not a liquid consistency.
Into the large pasta serving bowl, add the finished 'Pestonade' mixture to the cooked orzo. Add the fresh baby spinach leaves and combine well. Garnish with freshly grated parmesan cheese and flat leaf parsley. Enjoy!
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