Anticiplate

Kylee is one of those friends who I have so much in common with, we will ALWAYS have something to talk about. Like me, she is a fairly recent newly-wed (Happy Two Year Anniversary last Monday!) Because we both have dogs the same age, she is also my Greenlake walking partner. And to top it all off, she is one of my co-workers at PNB. We have spent hours talking, laughing, and of course eating!

But, most importantly, Kylee and I have the same passion for cooking, entertaining, and feeding people. When we cook together, we operate seamlessly in the kitchen just like at work. Moving in close quarters, and watching each other, but never touching.

Kylee introduced this recipe to me the other day when we were working on a new project (more to come about that later). She is good at remembering a recipe off the top of her head. As she completed this dish, she asked my opinion about seasonings, etc. I tasted it, and realized that it was perfect. Like her dancing, Her dishes always turn out sophisticated and beautiful.

Watch out for us. We are dangerous ballerinas in the kitchen.

Servings 6

Prep time: 30 minutes

Cook time: 10 minutes

*Adapted from Giada De Laurentiis

1 pound orzo pasta

3 tablespoons extra-virgin olive oil, plus 1/4 cup

3/4 cup feta cheese, (I use french sheep’s milk feta)

1/2 cup dried cherries

12 fresh basil leaves, torn

1/4 cup toasted pine nuts

3 tablespoons lemon juice

1 1/2 teaspoon salt

1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool (about 15 minutes), transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve room temperature.

This can be made ahead, refrigerated, and brought to room temperature before serving.