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Orzo with Artichokes and Pine Nuts

Created by Kchurchill5 on January 26, 2012

10 ounces orzo pasta
1 (15 ounce) can marinated artichoke hearts, diced (drain, but reserve the liquid)
1 shallot, fine minced
3 tablespoons pine nuts, toasted and rough chopped
1 teaspoon lemon zest

Step 1: Artichokes ... Drain the artichokes (but reserve the liquid). Dice the artichokes into bite size pieces and add to a serving bowl. Add the lemon zest, 1 tablespoon of the reserved liquid from the artichokes, parsley, shallots, and mix well.
Step 2: Pine Nuts ... Toast the pine nuts. I like to toast them in a dry saute pan over medium to medium high heat. They only take a few minutes. Once you start to smell the nuts, they are probably done - just keep an eye on them, they go very quickly. Remove from the heat, cool, and rough chop.
Step 3: Orzo ... Bring salted water up to a boil, and cook the orzo according to package directions. Once the pasta is done, drain, and add to the artichoke mixture along with the pine nuts, salt and pepper; then toss well. You can add a bit more of the artichoke liquid if you want a bit more flavor; or you can add a teaspoon of the red wine vinegar which is optional, but adds a nice "tang" to the dish. It is all a personal preference.
Step 4: Serve ... Garnish with parmesan and scallions if you want. This can be served warm, room temp and even chilled. ENJOY!