1 tablespoon salt
1/2 pound orzo pasta
4 Tablespoons extra virgin olive oil
1/2 cup tightly packed fresh basil, mint, and cilantro and parsley leaves, stems removed
2 large garlic cloves, peeled and coarsely chopped
1/4 teaspoon sea salt
2 Tablespoons grated Parmesan cheese
1 small head chicory, arugula or other bitter green, sliced in chiffonade
1 large clove garlic, sliced
Salt and black pepper to taste
1. Bring 2 quarts of water to a boil. Add salt and orzo. Cook until al dente, about 10 minutes. Drain, rinse with cold water and place in a large bowl.
2. Drizzle with 1 Tablespoon of the olive oil and let cool.
3. Blanch the fresh herbs in a small pot of boiling salted water for 5 to 10 seconds, just until the herbs turn bright green. Remove them with a slotted spoon and chill the herbs in ice water. Drain well.
4. Coarsely chop the herbs and add them to a small food processor along with the garlic. Add 1/4 teaspoon salt and process until the herbs and garlic are well chopped. Add 2 Tablespoons of the olive oil and the Parmesan cheese. Process to make a coarse paste. Season with fresh ground black pepper.
5. Dress the orzo with the herb pesto.
6. Heat the remaining 1 Tablespoon olive oil in a large shallow frying pan over medium high heat. Add the garlic and cook until it softens, about 2 minutes. Add the greens and cook until tender and wilted, about 4 to 5 minutes. Season with salt and pepper then cook long enough so that most of the moisture evaporates without burning the greens.
7. Toss the cooked greens with the orzo. Adjust the seasonings to taste.
Source: Via e-mail from Priscilla, Chester, Connecticut
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