Orzo with Spinach and Pine Nuts

Begin by filling a large container with water and adding a moderate amount of salt. Place the pot on high heat and bring the water to a rolling boil.

Next, carefully add your pasta of choice into the boiling water and cook for 8 to 10 minutes. A slightly undercooked orzo is ideal, as it will retain some firmness and texture in the finished dish.

Once cooked, carefully pour the pasta into a large mixing bowl and set it aside for now.

In a separate, larger skillet, heat a generous amount of olive oil and melted butter over medium-high heat. Stir the mixture to combine, ensuring an even blend.

Now, add minced garlic, chopped fresh basil leaves, and a pinch of red pepper flakes to the skillet. Gradually reduce the heat to medium and stir in pine nuts, cooking them until they reach a lightly browned state.

Add fresh spinach leaves to the skillet and cover it with a lid. Cook on low heat for 5 minutes, or until the spinach has wilted and lost its vibrant green color.

Finally, combine the cooked spinach mixture with the pasta in the mixing bowl. Divide the pasta and spinach mixture onto individual serving plates, finishing each dish with a drizzle of high-quality balsamic vinegar. Top the pasta with crumbled feta cheese and chopped fresh tomatoes, allowing your guests to season their meals as desired.