New This Month

Green Orzo

Intense arugula puree gives the orzo its emerald color.

  • Servings: 4

Photography: MARIA ROBLEDO

Source: Martha Stewart Living, April 1998


  • Salt
  • 1 1/4 cups orzo
  • 2 bunches arugula (about 1 pound)
  • 1 clove garlic
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper, plus more to taste


  1. Bring a large stockpot of salted water to a boil. Stir in orzo. Cook until tender, about 10 minutes, or follow package instructions. Drain in a colander, and set aside.

  2. Bring a large saucepan of salted water to a boil. Prepare an ice bath. Blanch arugula in boiling water until bright green in color, 5 to 10 seconds. Immediately transfer arugula to ice bath to stop the cooking process. Drain, and squeeze out any excess water.

  3. Place arugula and garlic in the bowl of a food processor. Using the feed tube, slowly add olive oil while pulsing machine on and off. Add 1 teaspoon salt and pepper; process until pureed.

  4. Transfer orzo to serving bowl, and toss with arugula puree. Season with salt and pepper.

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