I’m back! (I apologize for the long hiatus, life happens though). Today I’m going to share one of my favorite side dishes, one that is easy the whip up and can have plenty of variation.
I’m a huge fan of using a little bit of goat cheese or cream cheese (as seen in previous recipes) in pasta to add that silky creaminess you can get with richer pastas, without making the dish too heavy.
1 cup orzo
Healthy pinch of salt
1 tbs evoo
2 cloves garlic, minced
1 cup cherry tomatoes
1/4 cup goat cheese
1 cup chopped arugula
5 basil leaves, chopped
To taste: ground black pepper, salt, parmesan
1. Fill a small pot halfway with water (or at least high enough to completely cover the orzo). Add a healthy dose of salt, bring to a boil. Add orzo and cook until al dente, 7-10 minutes.
2. Heat a sautee pan. Add oil and garlic. Allow the oil to infuse for a minute or two, add tomatoes. Cook until just before the tomatoes are about to pop, about 5 min.
3. Drain orzo, retaining a small amount of pasta water (appr 1/4 cup) to bind the sauce. Combine tomatoes, garlic, and pasta (+ pasta water), add goat cheese. Squeeze the lemon in. Mix in basil and arugula, add salt, pepper, and grated parmesan to taste. Simple and delicious!