1 cup of dry orzo (can substitute small shell pasta)
1/3 cup of pinenuts
1/2 cup of roasted red peppers (chopped)
1/2 cup of artichoke heart (chopped)
Dressing
1/3 cup olive oil
1/4 cup grated parmesan cheese
1 Tbsp lemon juice
Zest of one lemon
Salt and pepper to taste
Cook pasta according to package instructions. When pasta is al dente, drain, and run cold water over pasta. Mix ingredients for dressing together. Toast pinenuts for 3-4 minutes in a sauté pan over medium heat. Toss pasta, roasted red peppers, artichoke hearts, and dressing together. Salt and pepper to taste.
