We have had an eventful couple of weeks here at Casa Burke. I turned 30, which was great, we threw a huge party for said 30th, my parents flew up and then got stuck here – thanks winter storm Stella, and then I got lasik eye surgery! Luckily, last week and this week are Spring Break for most Greenwich schools, so I didn’t have too much client work to juggle with the family visit and then eye surgery.
I am pleased to say I now have 20/20 vision, which is such an awesome 30th birthday gift! It is life changing to not have to wear contacts or glasses anymore. I got glasses around the age of 8, and contacts around the age of 11 because I was that super cool kid who was lucky enough to get braces at the same time…. I will give you a moment to imagine how popular/cool I wasn’t…
Anyway, I have worked a couple of parties for clients lately and planned the food for my own party, but sadly I was neglecting the blog. Tsk Tsk… I know! But today is a new day, and I can see clearly the road ahead! I have an exciting salsa project in the pipeline and a few other cool developments, so over all The Gourmet Cocina is cooking! (pun definitely intended… still imagining how cool I am not?)
Today’s recipe is part of a two part series. I will post the pork tenderloin that we served with this pasta tomorrow. The pasta is definitely a stand alone, and really yummy and healthy!
What you need:
- 1 small onion, diced
- 2 garlic cloves, diced
- 2-3 cups orzo pasta
- 1 cup sherry wine vinegar
- 1 lemon
- 3 cups of spinach
- 1/2 cup extra virgin olive oil (a high quality one)
- sea salt and pepper to taste
In a large pot of salted water cook your orzo according to the packaging instructions. Mine said for 10-12min.
Meanwhile, using about a tablespoon of olive oil, sauté your onion in a good, heat conducting pan on medium-low heat until translucent, about 8 minutes.
Add in your garlic and cook for about a minute until fragrant.
Pour in the sherry wine vinegar and reduce by half.
Once your pasta is done and your vinegar has reduced, drain your pasta and mix together the reduction and the pasta in a large bowl.
Add in your fresh spinach, and the heat of the pasta and sauce will cause it to wilt slightly.
Add in the balance of the olive oil, the fresh lemon juice, and sea salt and pepper to taste.
This dish is so fresh and delicious, and would be a great accompaniment to a lot of different things. Feel free to add parmesan or pecorino or even goats cheese if you want, but I kept this dairy free.