I was making a braised lamb dish for the Super Bowl, and needed a side dish to accompany it. I put this together with some ingredients I had on hand and we were all quite pleased with the result. A nice side dish for lamb or chicken; it could also be a light entree along with a big salad.
1 cup tomatoes, chopped (canned OK)
3 garlic cloves
1/2 cup parsley
1/4 cup olive oil
1 roasted red pepper
salt & pepper to taste
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8 olives, chopped
1/2 cup parmesan cheese
toasted almond slices (optional)
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10 ozs orzo
Place the first 5 ingredients (through roasted pepper) in a food processor, and puree. Add salt & pepper to taste, puree again to incorporate. Meanwhile, cook the orzo according to package instructions. When the orzo is done, drain and put the orzo back in the pan. Stir in the Provencal pesto sauce, then stir in the olives, cheese and almonds, if using.
This can be served hot or at room temperature.
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