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orzo pestonade



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  • Carbohydrates: 734.9
  • Fats: 78.0
  • Dietary Fiber: 9.0
  • Minerals: 4.0
  • Proteins: 22.0
  • Vitamins: 34.0
  • Water: 19.0


  1. Cook orzo al dente according package directions
  2. 7-8 minutes then drain thoroughly
  3. Transfer orzo to a large pasta serving bowl
  4. Add some extra virgin olive oil to keep from sticking and set aside
  5. Toast pine nuts in toaster oven or in dry pan on stovetop 3-5 minutes
  6. Watching carefully not to burn
  7. Meanwhile
  8. In a food processor
  9. Combine kalamata olives
  10. Sun-dried tomatoes
  11. Toasted pine nuts
  12. Garlic cloves
  13. Fresh basil
  14. Sea salt and freshly ground black pepper
  15. Stream in olive oil while intermittently pulsing
  16. Being careful to keep a paste consistency
  17. Not a liquid consistency
  18. Into a large pasta serving bowl
  19. Add finished pestonade mixture to cooked orzo
  20. Add fresh baby spinach leaves and combine well
  21. Garnish with freshly grated parmigiano reggiano cheese and flat leaf parsley

Step 8

Total Time in Minute 20

Ingredients Count 12

cooking orzo pestonade

See More Relate Photo


Orzo pasta

Kalamata olive

Olive oil

Pine nuts

Fresh garlic cloves

Fresh basil

Sea salt

Cracked black pepper

Extra virgin olive oil

Baby spinach



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