Orzo Pestonade

Directions

1. 1
   Cook orzo al dente according package directions, 7-8 minutes then drain thoroughly.
2. 2
   Transfer orzo to a large pasta serving bowl, add some extra virgin olive oil to keep from sticking and set aside.
3. 3
   Toast pine nuts in toaster oven or in dry pan on stovetop 3-5 minutes, watching carefully not to burn.
4. 4
   Meanwhile, in a food processor, combine kalamata olives, sun-dried tomatoes, toasted pine nuts, garlic cloves, fresh basil, sea salt and freshly ground black pepper.
5. 5
   Stream in olive oil while intermittently pulsing, being careful to keep a paste consistency, not a liquid consistency.
6. 6
   Into a large pasta serving bowl, add finished pestonade mixture to cooked orzo.
7. 7
   Add fresh baby spinach leaves and combine well.
8. 8
   Garnish with freshly grated Parmigiano Reggiano cheese and flat leaf parsley.