orzo with feta and cherry tomatoes

This recipe can be prepared in 45 minutes or less.

 

Ingredients

  • ½ pound orzo (rice-shaped pasta; about 1 cup)
  • 1½ tablespoons olive oil
  • 1/3 cup pine nuts
  • 1 small garlic clove
  • ½ cup packed fresh flat-leafed parsley leaves
  • 6 ounces cherry tomatoes (about ½ pint)
  • ¼ pound feta
  • 1½ tablespoons red-wine vinegar 
  1. Fill a 4-quart pasta pot ¾ full with salted water and bring to a boil for orzo.
  2. In a small heavy skillet heat ½ tablespoon oil over moderate heat until hot but not smoking and sauté pine nuts with salt to taste, stirring frequently, until golden, about 2 minutes.
  3. Transfer nuts to paper towels to drain and cool.
  4. Mince garlic and chop parsley.
  5. Quarter tomatoes and coarsely crumble feta. In a large bowl whisk together garlic, parsley, vinegar, remaining tablespoon oil, and salt and pepper to taste. Add tomatoes and feta and gently toss to combine.

Serves 2 as a main course.

 

Source: www.epicurious.com