"Put a large frying pan on a medium heat, then add the pine nuts, turn down the heat and toast, stirring and watching constantly, for three to four minutes, until evenly golden brown all over do not leave the pan unattended, because they will burn. Tip the nuts on to a plate. Bring a large pan of salted water to a boil, add the orzo and simmer, stirring occasionally, for 10 minutes."
"While the pasta is cooking, return the pine nut pan (don't bother washing it) to a low heat, add the olive oil and garlic, and stir for 30 seconds. Add the halved cherry tomatoes and soften for five minutes, stirring occasionally. Add the chickpeas and harissa, and cook for a further three to four minutes, by which time the pasta should be ready. Drain the orzo, reserving a mugful of its cooking water."
The dish combines orzo with toasted pine nuts, halved cherry tomatoes, drained chickpeas and rose harissa to create a spicy, textured pasta. Pine nuts are toasted until evenly golden to add crunch. Orzo is boiled in salted water for about ten minutes and drained, reserving some cooking water to help emulsify the sauce. Garlic is gently cooked in olive oil, then tomatoes are softened before adding chickpeas and harissa. Lemon juice brightens the sauce and seasoning is adjusted to taste. Each portion is finished with a spoonful of Greek yoghurt and scattered chopped flat-leaf parsley for freshness.
Read at www.theguardian.com
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