Orzo With Roasted Peppers, Olives, And Goat Cheese
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
58
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred
3
Remove from the heat and place in a large bowl
4
Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes
5
With clean paper towels, wipe off the skin
6
Remove the stems and seeds and discard
7
If necessary, briefly rinse under cold water to remove any remaining charred skin
8
Dice the roasted peppers and set aside
9
In a large pot, bring salted water to a boil
10
Heat a large saute pan over medium-high heat
11
Add the olive oil
12
When the oil is hot, add the onion and cook just until translucent, but not browned, about 5 minutes
13
Add the reserved peppers and saute for 3 minutes
14
Blanch the orzo in the boiling water for 4 to 5 minutes, or until beginning to cook, but still very al dente
15
Drain the orzo, reserving the pasta water, and add to the pepper mixture
16
Add 1 cup of the reserved pasta water and cook, stirring, until creamy and the pasta is cooked tender
17
Finish with another 1/4 cup pasta water if the mixture is too thick
18
Stir in the olives and goat cheese and mix until the goat cheese is melted
19
Season with salt and pepper, to taste
20
Thin with pasta water if the mixture is too thick
21
Garnish with parsley, olives, and a drizzle of olive oil