12 oz orzo
2 T olive oil
3/4 C oil-packed sun-dried tomatoes, drained and chopped
1/2 C Asiago cheese, grated
Salt and pepper to taste
1/2 C pine nuts, toasted until golden in a dry skillet
1/4 C Italian parsley, chopped
Cook orzo in boiling water until al dente. Drain quickly, and immediately toss with olive oil, sun-dried tomatoes, cheese, salt, pepper, and pine nuts. Top with parsley.
Yield: 4 servings