Ingredients
Scale
- 1-cup orzo pasta
- 1 cup fresh basil, roughly chopped
- ¼ cup freshly grated Parmesan cheese
- 1 garlic clove
- 3 tablespoons toasted pin nuts
- 2 tablespoons extra virgin olive oil
- 5 ounces or 1/2 cup buffalo mozzarella, torn ( I like to get the tiny balls and tear them up)
- 1/3 cup packed sun dried tomatoes, roughly chopped
- ½ cup arugula
- sea salt and ground pepper to taste
Instructions
- Bring a small pan of water to a rolling boil, add the orzo pasta and cook for 8 minutes. Drain and set aside.
- In a small frying pan, lightly toast pine nuts. Remove from heat.
- In a food processor, add basil, Parmesan, garlic, pine nuts, olive oil, and a pinch of salt and pepper, and pulse until smooth.
- In a large bowl, add the orzo and pesto and mix to combine. Then add the torn mozzarella, tomatoes and arugula, and toss. Add additional salt and pepper to taste.
Notes
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