Tri-Colore Orzo

Ingredients

• 3 ounces arugula fresh
• 1 teaspoon pepper black freshly ground
• 0.5 cup cherries dried
• 12  basil leaves fresh
• 3 tablespoons juice of lemon 
• 3 tablespoons olive oil extra-virgin
• 1 pound orzo pasta 
• 0.3 cup pinenuts toasted
• 0.8 cup pecorino crumbled or feta cheese
• 1.5 teaspoon salt 

Equipment

• bowl
• baking sheet
• pot

Directions

1. Watch how to make this recipe.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
4. Drain pasta and put the pasta on a large cookie sheet.
5. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
6. Once the orzo is cool, transfer to a large serving bowl.
7. Add the remaining ingredients and toss gently to combine.
8. Serve.