This time last year the brisket was brining in preparation for a corned beef feast. Unlike the hot pickled brisket, this pasta dish is very un-Irish. In fact, everything about it is different. It’s cold, healthy, simple and summery. But it’s green! Orzo with spinach, pine nuts, lemon and feta is ideal for a packed weekday lunch.
ORZO SALAD WITH SPINACH AND PINE NUTS
adapted from A Season to Savor
You Will Need:
1/2 pound orzo
3 tablespoons olive oil
1 lemon- zest and juice
1 (10-ounce) package of baby spinach, julienned*
1 cup (or more) feta, crumbled
1/2 (or more) pine nuts, toasted*
Cook the orzo according to package.
Whisk together lemon juice, zest and olive oil.
Pour hot pasta into lemon/oil dressing.
Toss together so the hot pasta absorbs the lemony sauce.
Let pasta cool to room temperature.
Mix in spinach, feta and pine nuts.
Serve cold or room temperature.
*To Julienned is a knife technique used to make long ribbons of a vegetable. Roll a small bunch of the spinach lengthwise. Cut across the roll (short ways) to create the ribbons.
*Pine nuts- Add just before serving to keep them from becoming soggy. Also, buy already toasted pine nuts at Trader Joes or saute them in a dry saute pan over medium heat until the become golden brown.