We're going out to dinner tonight, but this is a recipe that I've made a few times (usually in the warmer months) and it's delicious. It's also from the Easy Summer Food cookbook. Note: Orzo is a rice-shaped pasta available at most large supermarkets in California, but I've a little trouble getting it here. I found it locally through ASDA's online market site, and also saw it at Whole Foods in London.
Ingredients:
2 c. cherry tomatoes, halved
1/4 c. extra virgin olive oil
8oz (250g) orzo or other tiny soup pasta
6 scallions/spring onions, finely chopped
1/4 c. coarsely chopped mixed fresh herbs (I used basil, dill & parsley)
grated zest and juice of 2 unwaxed lemons
sea salt and fresh ground black pepper
4 wooden skewers, soaked in cold water for 30 minutes
Directions: Thread the tomatoes onto the soaked wooden skewers with all the cut halves facing the same way. Sprinkle over a little olive oil and season with salt and pepper. Broil under a preheated hot broiler for 1 to 2 minutes on each side until lightly charred and softened.
Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook for about 9 minutes or until al dente. Drain well and transfer to a large bowl. Heat 2 tablespoons of the olive oil in a skillet, add the onions, herbs, lemon zest and stir-fry for 30 seconds. Add the mixture to the orzo, then add the tomatoes, lemon juice, remaining olive oil, salt and pepper. Toss well and let cool before serving.
Note: This dish is best eaten fresh, but keeps well. If you refrigerate this dish, bring it back to room temp before serving; you may also need to add a dash of olive oil to bring the right moisture level back.
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