BERDENE BOUGHT ARUGULA PLANTS SOOOOOOOOO SALAD WITH ORZO ENJOY DAN:

ORZO SALAD WITH ARUGULA AND PESTO DRESSING: by CHEF DAN:

Serves 4-6
INGREDIENTS:

5 ounces baby arugula
1 cup jarred artichokes packed in water, drained, rinsed and quarter
1/2-cup radishes, sliced
2 carrots, grated
1 avocado, peeled and sliced into wedges
2 cups cherry or grape tomatoes, halved
1/4-cup red wine vinegar
1/2-teaspoon kosher salt
1/4- teaspoon fresh ground black pepper
1 pound orzo
PESTO: (makes 1 cup)
1-1/3-cup fresh basil
2/3- tablespoon dried basil leaves, crushed
2 garlic cloves, chopped
1/4-cup olive oil
1/4-cup balsamic vinegar
2 teaspoons sugar
1/4- fresh graded parmesan cheese

DIRECTIONS:
1. Bring a large pot of salted water to a boil.
2. Add pasta, and cook according package directions.
3. Drain and add to a large serving bowl.
4. Toast the pine nuts in a dry skillet over medium-heat until golden brown.
5. In a blender add pine nuts and garlic until minced.
6. Then add the fresh & dry basil, Parmesan, balsamic vinegar and process until finely minced.
7. With the machine running, drizzle in the olive oil in a steady stream.
8. Process until well blended.
9. In the bowl with the orzo add arugula and all vegetables.
10. Stir to combine and drizzle 1/2-the pesto over the salad and serve. ENJOY DAN: APPETITE!!