A NEW SHADE OF GREEN

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.

Tips-
*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.

Tagged as: Orzo with spinach and pine nuts