Even though it's been 14 years since I sold the Beach Plum Bakery, I have lots of wonderful memories of my patrons and every once in a while I come across a recipe that they have shared with me that I still use. This one is from a customer who shared my love of food and community - thank you Val! This easy, portable recipe makes a great side for get togethers and leftovers make the perfect lunch. I hope you will savor the blend of flavors as you savor much needed time with friends and family. Mangia Mindfully!
Perfect "Picnic" Pasta - Orzo with Sun-dried Tomatoes, Artichoke Hearts & Feta Cheese
(Takes 20 minutes start to finish and tastes great room temperature so it can be made ahead)
Ingredients:
1 box of Orzo
1/4 cup of Extra Virgin Olive Oil
3 tbsp lemon juice (can use less....taste & add as preferred)
1 jar of Julienne cut Sun-dried Tomatoes in Olive Oil (about 8 oz)
1 jar of Artichoke Hearts (drained of liquid) (8-10 oz)
1 container of Goat Cheese Crumbles (about 4 oz)
1/4 cup Pignoli nuts, toasted lightly (I use the toaster)
Chopped Parsley (optional)
Instructions:
1. Cook orzo according to instructions on box, test for doneness
2. Drain thoroughly and add to a serving bowl or storage container
3. Add Olive Oil, lemon juice, Sun-dried Tomatoes with oil, drained Artichoke Hearts and Goat Cheese Crumbles - mix thoroughly
4. Sprinkle toasted Pignoli nuts and parsley (if using) on top and serve room temperature or cool and store in refrigerator
