Ingredients:
1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
3 cups fresh arugula (about 3 ounces)
1 cup crumbled ricotta salata cheese (or feta cheese)
1 cup dried cherries
24 fresh basil leaves, torn
1/2 cup toasted pine nuts
5 tablespoons lemon juice
2 ½ teaspoons salt
1 ½ teaspoons freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus 1/4 cup
3 cups fresh arugula (about 3 ounces)
1 cup crumbled ricotta salata cheese (or feta cheese)
1 cup dried cherries
24 fresh basil leaves, torn
1/2 cup toasted pine nuts
5 tablespoons lemon juice
2 ½ teaspoons salt
1 ½ teaspoons 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 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
- Once the orzo is cool, transfer to a large serving bowl
- Add the remaining ingredients and toss gently to combine
- Serve
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