Meal, serves 4, 250 calories/serving, 25 minutes
1 cup orzo
1 cup cherry tomatoes
1/3 cup pitted Mediterranean olives
1 7.6 oz jar HerbNZest Curry Pumpkin Pesto
2 tbsp olive oil
salt and pepper to taste
6-8 basil leaves, chopped into long strips (optional)
In a rice cooker, in about 2 cups of water, pour in orzo, salt, and cook according to package instructions (about 15 minutes). While orzo is cooking, halve the cherry tomatoes.
When the orzo is al dente, remove from heat and strain. In a bowl, mix in the tomatoes, olive oil, olives and HerbNZest Curry Pumpkin Pesto. Mix well. Add fresh pepper and salt to taste. Serve hot.
- Deboleena Dutta