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
tbsp lemon juice
1 1/2
tsp salt
1
tsp freshly ground black pepper
Directions
1.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to 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.
2.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine
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