Lemony Orzo
1 cup orzo pasta
3 T. OLIVE MILL Lemon olive oil
1 garlic clove
1 ½ t. lemon zest
3 T. minced parsley.
¼ cup grated parmesan cheese
3-4 Kalamata olives, pitted
Sliced scallions, sliced
Pepper
Boil orzo until al dente; drain. In a skillet heat oil and garlic about 2 minutes. Raise heat to medium and stir in orzo, zest and parsley. Cook, stirring until hot. Remove from heat and stir in cheese, olives, scallions and pepper to taste.
