A Yummy Recipe!

I don't think I've ever actually tried one of Giada de Laurentiis' recipes nor have I ever made orzo, but this one is too good not to share!

Tri-Colore Orzo

Ingredients

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice 1 1/2 teaspoon salt 1 teaspoon freshly ground black pepper

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm the bite, stirring occasionally, about 8 to 10 minutes.

Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine.

If you know me, you know I improvised on a few things, so here goes...instead of arugula I used baby spinach and instead of dried cherries I used craisins. I also went real light on the basil (like maybe 3-4 leaves instead of 12...I'm not a huge basil fan).

Try it, and let me know what you think!