Follow these steps for perfect results
orzo pasta
fresh broccoli florets
Greek olive, pitted
feta cheese, crumbled
crumbled
parmesan cheese, grated
grated
fresh basil, minced
minced
slivered almonds or pine nuts, toasted
toasted
garlic clove, minced
minced
olive oil
crushed red pepper flakes
pepper
Bring a large saucepan of salted water to a boil.
Add orzo pasta to the boiling water and cook for 7 minutes.
Add broccoli florets to the pasta and cook for another 2-3 minutes, or until pasta is tender.
Drain the pasta and broccoli thoroughly.
While the pasta is cooking, prepare the olive and cheese mixture.
In a small bowl, combine olives, feta cheese, Parmesan cheese, and fresh basil.
In a small nonstick skillet, heat olive oil over medium heat.
Saute slivered almonds (or pine nuts) and minced garlic in the hot oil for about 1 minute, until fragrant.
Stir in crushed red pepper flakes and pepper; cook and stir for 1 minute longer.
Pour the almond and garlic mixture over the drained pasta and broccoli.
Toss gently to coat the pasta and broccoli with the oil and spices.
Add the olive and cheese mixture to the pasta.
Toss to combine all ingredients thoroughly.
Serve immediately or chill for later.
Expert advice for the best results
Toast the almonds or pine nuts for enhanced flavor.
Adjust the amount of red pepper flakes to your spice preference.
Add a squeeze of lemon juice for extra brightness.
Everything you need to know before you start
5 minutes
Can be made ahead and chilled.
Serve in a bowl or on a plate, garnished with extra feta and fresh basil.
Serve as a side dish or light lunch.
Complements the tangy feta and herbs.
Discover the story behind this recipe
Part of the Mediterranean diet, known for its health benefits.
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