Orzoand Pignoli(Pasta & Pine Nuts)

Sometimes the simplest Italian sides are the ones that get made over and over. Orzo cooked al dente, tossed with pine nuts toasted golden in extra-virgin olive oil, and finished with dried basil, salt, and pepper. That’s the whole recipe, and it needs nothing else.

Toasting the pine nuts (pignoli) in oil for about 5 minutes turns them from bland and soft to golden, crunchy, and nutty. Watch them closely. Pine nuts go from golden to burnt in seconds, and burnt pine nuts taste acrid and ruin the whole dish.

This works as a side with grilled chicken, roasted fish, or alongside a green salad for a light lunch. The orzo has a rice-like quality that absorbs the oil and basil, making each small grain flavorful on its own.

Kitchen Tips

• Cook the orzo only 3 minutes for al dente. It’s a small pasta that overcooks quickly
• Toast the pine nuts over medium heat, stirring constantly. They burn the moment you look away
• Use extra-virgin olive oil for the best flavor. The oil is a main ingredient here, not just cooking fat
• Toss everything together while the orzo is still hot so it absorbs the oil and basil

Variations

• Add a handful of halved cherry tomatoes and fresh basil for a summer version
• Stir in crumbled feta or shaved Parmesan for a cheesier side
• Toss in toasted walnuts or slivered almonds if pine nuts aren’t available