Orzo with Tomatoes, Basil and Goats Cheese | Paired with Little Beauty Sauvignon Blanc
- 2 tbsp olive oil
- 300g Orzo
- 24 cherry tomatoes, halved
- 2 medium white onions, finely chopped
- 3 garlic cloves, minced
- 250g Goat Cheese
- A bunch of fresh basil
- 1/2 cup parmesan cheese, grated
- Handful of pine nuts, toasted
- Salt and pepper to taste
- Cook the Orzo according to the directions on the packet (usually bring a pan of salted water to the boil, add the pasta, reduce heat a tad, and occasionally stir until done). Cook the Orzo before making the sauce. Once cooked, drain and set aside.
- Heat oven to low-medium. Place halved cherry tomatoes (cut-side facing up) on baking tray, drizzle with olive oil and season with salt and pepper. Cook tomatoes on low heat in the middle of the oven for about 20 minutes. Set-aside.
- Take a pan, heat to medium-high heat. Add a splash of olive oil and add onion, cooking onion until translucent and soft, about 2-3 minutes. Add garlic. Cook until fragrant, about 1 minute.
- Turn heat to low. Crumble goats cheese over onion mix, and stir through encouraging it to spread and mix as you go. Sprinkle in torn basil leaves, add the parmesan, and stir to combine. Season with salt and pepper to taste.
- Add Goat Cheese sauce to the Orzo, stirring to coat the pasta. Spoon out to serve, topping with the tomatoes, a drizzle of olive oil, garnish with toasted pine-nuts, fresh basil leaves and season with black pepper.
BTW - if you don't have Orzo in your cupboard, Penne or Fusilli or Orecchiette would work as an alternative.
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