Orzo Primavera
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Vine-ripened tomatoes are in fashion, whether from Quebec fields or imported from Mexico in winter. Photo: Gordon Beck
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Orzo Primavera
2015-03-17 13:57:52
Serves 8
Ingredients
- 1 pound (500 g) orzo or other small pasta
- 1 tablespoon (15 mL) olive oil
- 1 cup (250 mL) finely chopped onions
- 6 shallots, minced 3 cloves garlic, mince
- 2 red bell peppers, roasted, peeled, chopped
- 1 yellow bell pepper, roasted, peeled, chopped
- 1-1/2 cups (375 mL) sun-dried tomatoes, soaked in warm water, soaking water reserved, chopped
- 1-1/2 cups (375 mL) vegetable stock
- 1 cup (250 mL) chopped, fresh basil
- 1 cup (250 mL) freshly grated Parmesan cheese
- 1 teaspoon (5 mL) freshly ground pepper
- 1 teaspoon (5 mL) salt, or to taste
- ½ cup (125 mL) toasted pine nuts
Instructions
- In a large pot of boiling, salted water, cook orzo just until beginning to tenderize, or al dente. Drain, rinse, and set aside.
- In a large saucepan, heat oil over medium-high heat and sauté onions and shallots until softened, but not browned, about five minutes. Lower heat to medium, add garlic, and cook another two minutes.
- Add peppers and sun-dried tomatoes, vegetable stock and from ½ cup (125 mL) to 1 cup (250 mL) of the tomato soaking water, just enough to moisten into a sauce, and continue to cook for five minutes, stirring occasionally.
- Stir in the basil, grated cheese, pepper and salt, and pine nuts. Add cooked orzo, turning to distribute sauce evenly and warm orzo. Serve on eight warmed serving plates, each serving sprinkled with pine nuts.
Julian Armstrong https://www.julianarmstrong.com/