¾cupof uncooked orzoprepared per instructions in salted water
1tspolive oil
3tbspsun-dried tomatoeschopped
2clovesof garlicminced
3tbsptoasted pine nuts
Sea salt and freshly cracked pepperto taste.
1tbspwhite balsamic vinegar
3tbspfresh basilchopped
Instructions
Prepare the orzo in a large saucepan, per package instructions.
While the orzo is boiling, heat the olive oil in a large skillet over medium heat.
Once the skillet is hot, add the sundried tomatoes; cook, stirring often, for 1 minute. Add the minced garlic and pine nuts and continue to cook while stirring constantly. Remove from heat and set aside.
Once the orzo has finished cooking, drain the water, reserving 1/4 cup of the cooking water.
Pour drained orzo into the skillet with the sun-dried tomatoes. Toss to coat evenly then season with sea salt and freshly cracked pepper.
Add the vinegar, some of the reserved water, and fresh basil then mix well. Taste and re-season with sea salt and pepper, if needed. Serve immediately. Enjoy.