Paired with:
Little Beauty Limited Edition
Sauvignon Blanc
Ingredients
500g orzo
2 tbsp olive oil
24 sun-blush cherry tomatoes, halved
1 small white onion, finely chopped
2 garlic cloves, minced
250g Goat Cheese
4 tbsp chopped fresh basil
1 tbsp chopped fresh oregano
100g parmesan cheese, grated
Salt and pepper to taste
Method
Boil the orzo in salted water until al dente, based on box directions. (About 7-8 minutes.) Do this before making the sauce, but drain the pasta once it’s done and set aside until we are ready to use it.
Heat oven to low-medium. Place halved cherry tomatoes on baking tray, drizzle with olive oil and season with salt and pepper. Cook tomatoes on low heat for about 20 minutes. Set-aside.
In a pan, heat to medium-high heat and add a splash of olive oil and add onion, cooking onion until translucent and soft, about 2-3 minutes. Add garlic. Cook until fragrant, about 1 minute.
Turn heat to low. Crumble goats cheese over onion mix, and stir through encouraging it to spread and mix as you go.
Sprinkle in freshly chopped herbs and stir to combine.
Sprinkle in the grated parmesan, then season with salt and pepper to taste. Add goat cheese sauce to the orzo, stirring to coat the pasta.
Spoon out to serve, topping with sundried tomatoes, a drizzle of olive oil, garnish with fresh basil leaves and season with black pepper.