1 1/2 cups (8 ounces) Orzo Pasta
1 bunch green onions, chopped
2 each Roma tomatoes, diced
1/3 cup pine nuts
1 1/2 tablespoons H-E-B Butter
1 teaspoon seasoned salt
1/4 teaspoon black pepper
1 cup shredded parmesan cheese
Bring 2 quarts water to a boil in a 3 quart saucepan over High heat. Cook orzo in boiling water 4 to 5 minutes until tender. Drain.
Meanwhile, chop green onions, including tops. Dice tomatoes.
Toast pine nuts in a large nonstick skillet over Medium heat 2 to 4 minutes, stirring occasionally.
Add butter to skillet with pine nuts. Stir in green onions, tomatoes, salt and pepper; Sauté 2 minutes.
Stir orzo into onions and tomatoes. Stir and cook 3 minutes until pasta is heated through, stirring until evenly mixed and just melted. Serve while hot.
No Nutritional Information Available
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