Basil Butter Orzo
Notes: If starting up to 4 hours ahead, cook and drain pasta (step 1), then immerse in cold water until cool; drain again, cover, and chill. Prepare peppers (step 2); cover and let stand at room temperature. Start at step 3 to complete dish.
How to Make It
Step 1
1
In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add orzo and cook just until tender to bite, about 10 minutes. Drain orzo and return to pan.
Step 2
2
Meanwhile, rinse peppers; stem, seed, and finely chop.
Step 3
3
In a food processor, purée butter, basil, and garlic.
Step 4
4
Add butter mixture to orzo. Stir over medium heat until butter is melted and pasta is hot.
Step 5
5
Stir in peppers, tomatoes, cheese, and capers. Pour onto a rimmed platter and serve hot, warm, or at room temperature.
Ingredients
1 pound dried orzo pasta
1 red bell pepper (about 1/2 lb.)
1 yellow bell pepper (about 1/2 lb.)
1/2 cup (1/4 lb.) butter or margarine
1 1/2 cups lightly packed fresh basil leaves
2 cloves garlic, chopped
3/4 pound cherry tomatoes, rinsed (cut in half if wider than 3/4 in.)
1/4 pound crumbled feta cheese
1 jar (4 oz.) capers, drained
Directions
Step 1
1
In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add orzo and cook just until tender to bite, about 10 minutes. Drain orzo and return to pan.
Step 2
2
Meanwhile, rinse peppers; stem, seed, and finely chop.
Step 3
3
In a food processor, purée butter, basil, and garlic.
Step 4
4
Add butter mixture to orzo. Stir over medium heat until butter is melted and pasta is hot.
Step 5
5
Stir in peppers, tomatoes, cheese, and capers. Pour onto a rimmed platter and serve hot, warm, or at room temperature.
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