Orzo with Smokey Tomato Vinaigrette (shared by Talia)
1lb orzo pasta
1lb cherry tomatoes
Vinaigrette
1/2 c packed fresh basil leaves
2 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
1 Tbsp Agave sweetener
1 Tbsp smoked salt flakes
Freshly ground black pepper
Place the tomatoes in a large non-stick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 mins. set aside to cool.
Bring large pot of salted water to a boil over high heat. add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 mins. Drain and place in a large serving bowl.
For the vinaigrette: place th tomatoes, basil, vinegar, olive oil, agave, and smoked salt in a blender. Blend until smooth. Pour vinaigrette over the pasta and toss until coated. Season with smoked salt and pepper to taste. Top with Parmesan.
