My latest blog feature : JUST THE RECIPE. Because who wants to scroll through 3 pages of content about a food blogger’s toddler’s latest adventure when you can JUST. GET. TO. THE RECIPE.
OVERVIEW \ I ate this for the first time at Aperitivo at Freni e Frizoni in Trastevere, Rome in 2009. I never forgot it, and I’ve been making it ever since.
(For the real thing, go here: http://www.freniefrizioni.com/ No seriously, go to Rome. I 100% swear it’s worth it)
1 cup of orzo pasta
1 cup of carrots, sliced into bite size pieces
1 can of chickpeas
Handful of parsley
HOW TO \
Preheat the oven to 350 Degrees Fahrenheit. Ok that’s a lie, you don’t have to preheat it. I always stick the carrots in there once I’m finished chopping them - preheated or not.
Coat the carrots in olive oil and a pinch of both salt and pepper. Pop those suckers in the oven for 15 minutes or until the carrots are cooked through.
Cook the pasta but subtract about 2 minutes from the prescribed cooking time. Drain the pasta, pop it into a bowl and pour enough olive oil over the pasta to coat them. Pop a pinch of salt and a pinch of pepper in the bowl and stir. Stir every few minutes and add olive oil if the pasta starts to dry out.
Drain the liquid from the can of chickpeas and put the chickpeas into the bowl with the pasta.
Roughly chop the parsley and add to the bowl with chickpeas and pasta.
Once the carrots are done, pull out of the oven and pop into the bowl with the rest of the salad.
Add more olive oil, salt, and pepper if needed.
You guys this is literally the easiest summer salad. It’s great as a side dish, on top of lettuce, or on its own.
If you’re gluten free use rice instead of orzo.