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Receta Orzo With Spinach And Pine Nuts

by Global Cookbook

Ingredientes

3 Tbsp. Extra virgin olive oil 2 lrg Spinach bunches, leaves only well washed     Salt to taste     Freshly-grnd black pepper to taste 1/4 c. Pine nuts

3 x Garlic cloves finely minced 3 x Plum tomatoes peeled, seeded,     and cut into 1/4" dice 2 c. Dry orzo pasta

Direcciones

1. Heat a large covered skillet over medium-high heat. Add in 2 Tbsp. of the extra virgin olive oil and when it is warm, add in the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 min, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 min more. Repeat till all the spinach is wilted and tender. Stir in a healthy pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cold sufficient to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
2. In a large heavy skillet, heat the remaining Tbsp. of extra virgin olive oil over medium heat. Add in the pine nuts and stir for 1 to 2 min, till slightly golden brown. Add in the garlic and cook, stirring, for 2 min, till the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
3. In a large saucepan, bring a generous amount of lightly-salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 min or possibly till tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mix and the reserved spinach juice. Toss to mix the ingredients proportionately, taste for seasoning and reheat gently before serving.
4. This recipe yields 6 servings.

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