Orzo with broccoli feta and olives - bon appetit

4 servings

Ingredients

Quantity Ingredient
1½ cup Orzo or other rice-shaped pasta (about 9 oz)
1 Bunch broccoli (about 1 lb), cut into florets
¼ cup Olive oil
3 tablespoons Pine nuts
½ teaspoon Dried crushed red pepper
¾ cup Crumbled feta cheese (about 3 1/2 oz)
¾ cup Black brine-cured olives (such as Kalamata), pitted, halved
½ cup Freshly grated Parmesan cheese (about 1 1/2 oz)
¼ cup Chopped fresh basil

Directions

Cook orzo in pot of boiling salted water until tender but still firm to bite, about 8 minutes. Add broccoli and cook until crisp-tender, about 2 minutes.

Meanwhile, heat oil in heavy small skillet over medium heat. Add pine nuts and stir until golden brown, about 3 minutes. Add crushed red pepper and stir until aromatic, about 30 seconds. Remove mixture from heat.

Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over and toss to coat. Add feta, olives, Parmesan and basil and toss to coat. Season with salt and pepper and serve.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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