| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sami | Starter, Here’s one , Earlier2 | 4 | servings |
INGREDIENTS
| 225 | g | Orzo; (tiny rice shaped |
| ; pasta) | ||
| 3 | tb | Pesto; (heaped) (3 to 4) |
| 6 | Tomatoes; (ripe – diced) | |
| 30 | g | Pine Nuts; (lightly toasted in |
| ; an un-greased pan) | ||
| 110 | g | Feta Cheese; (diced – preferably |
| ; Greek sheep's milk) | ||
| A few drops of Balsamic Vinegar | ||
| Salt to taste | ||
| 1 | Sprig Fresh Basil; (to garnish) | |
| 250 | g | Mixed Salad Leaves |
| 70 | g | Basil Leaves; (chopped) |
| 6 | tb | Olive Oil |
| 2 | tb | Pecorino Cheese; (grated) |
| 3 | tb | Walnuts; (chopped) |
| 1 | Clove Garlic; (sliced) | |
| Salt to taste |
INSTRUCTIONS
PESTO 1. Cook the orzo in boiling, salted water until it is al dente, then drain and leave to cool slightly. 2. Toss with the pesto and set to one side. 3. Toss the tomatoes with the balsamic vinegar and salt. 4. Arrange the pasta on four serving plates next to a portion of tomatoes. 5. Sprinkle the pine nuts over the pasta, and then sprinkle the whole dish with the feta cheese. 6. Serve garnished with the basil sprigs on a bed of mixed Italian Salad. Pesto 7. Put the basil in a blender with the olive oil, cheese, walnuts and garlic. 8. Blend until smooth, then season with salt. 9. This pesto can be used to garnish pizzas, soups and vegetable dishes. If it is too thick it can be thinned with additional olive oil. Converted by MC_Buster. NOTES : Chef:Jean Davies Converted by MM_Buster v2.0l.
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