Orzo with Brocolli, Feta and Olives
Makes approximately 4 servings as a main course.
1 Bunch Broccoli (about 1lb) cut into florettes
1/4c Olive oil
1/4c Pine nuts
1/2t Dried crushed red pepper
3/4-1c Feta, crumbled (Sheep's milk has the best flavor here)
3/4c Kalamato olives, pited and quartered
3/4c Freshly grated pecorino or parmesan
1/4c Chopped basil or 3T basil pesto
Cook Orzo in large pot of salted boiling water until tender but still with firm bite, about 8 minutes. Add broccoli to water and cook 2 minutes more.
Meanwhile, heat oil in small heavy bottom skillet over medium heat. Add pine nuts and stir until golden brown, about 3 minutes. Add crushed red pepper and stir until aromatic, about 30 sec. Remove from heat.
Drain orzo/broccoli in colander and transfer to large bowl (or back to the pot if you aren't so worried about presentation!). Add oil mixture and toss to coat. Add olives, cheeses and basil (or pesto) and toss. Season with salt and pepper as you like!
Note: as with probably all the recipes I will think to share, this is quite flexible. I would like to think that more cheese is always equal to more flavor. Adding sauteed chicken is a nice touch. Also, a few weeks ago, our broccoli wasn't ready yet, so I used zucchini instead. I missed the texture of the broccoli, but actually liked the flavor that the zucch added even more. This time, I used both broccoli and zucchini (but forgot the basil, ouch!)