Instructions: For the Spinach Puree: In a wide saute pan, heat olive oil and add garlic, saute 1 to 2 minutes over medium heat until limp. Add roughly chopped spinach, salt and pepper, cover and cook 3 to 4 minutes, stirring occasionally. Place spinach mixture in blender and puree until smooth. Reserve.

Bring a large pot of salted water to a rolling boil. Add orzo and stir gently. Cook 4 to 7 minutes checking occasionally. The pasta should be firm but cooked through. Coat a large flat pan with olive oil and have ready. Strain orzo through a large strainer shaking off excess water. Immediately spread hot pasta out on the tray for a minute or two to cool slightly and release as much steam from the orzo as possible. Toss orzo with spinach puree and grated cheese and serve immediately.

This recipe yields 4 to 6 servings.

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