This is another colorful meal and I hope Jacques Pépin is proud of me for practicing cuisine d’opportunité and using what was best at the market and economical rather than slavishly adhering to the recipe, which happens to be his. He wrote it for arugula and I’ve made it that way and with spinach, but when I saw gorgeous watercress bagged in bulk I knew what to make.
I love watercress. One of my grandfathers had a stream on his property and I recall being as young as three or four and going with my father to pick some, then eating it with only a squirt of fresh lemon juice. That combination is still comfort food, but watercress can be so expensive in New England where it’s often sold in small packages like herbs.
This recipe also uses pignoli, pignoia nuts, which I adore too and welcome chances to use them in ways other than in classic pesto or Middle Eastern food. I buy those from bulk bins, a little at a time because they get rancid. Please don’t use the ones in little jars; only the bottler knows how fresh they really are but a good guess is always “not very.”
Orzo with Arugula or Watercress Sauce
Adapted from Encore with Claudine
2 TB olive oil
1/2 cup /70g pignolia nuts (pine nuts)
1 small onion, finely chopped
5 scallions, white and green parts, sliced thin
8 – 10 oz arugula, cut in 2″ pieces
OR
4 oz watercress, extra-long or tough stems removed
1/2 tsp salt
1/2 tsp freshly-ground pepper
1 pound tomatoes, halved, seeded and in 1″ dice*
1 pound /454g orzo, cooked as package directs
freshly-grated Parmesan cheese
*Jacques says the tomatoes should be peeled. I usually don’t. I use Romas out of season and once used a 15-ounce (approx) can of tomatoes cut in a very large dice, drained.
In a large skillet or saucier, large enough to hold the greens, heat the oil over medium heat. Add the pignolia nuts and onion and cook till the nuts are browned and the onion is soft, about 5 minutes.
Add the scallions and arugula or watercress, toss well and cook uncovered, tossing from time to time, until the green leafies have wilted down, about 4 to 5 minutes. Season with the salt and pepper, add the tomatoes and cook through, another 1 to 2 minutes.
If you have not had the pasta water going to cook the orzo or wish to make the sauce ahead, it can be kept for one hour at this point.
When ready to serve, reheat the sauce if necessary and spoon over drained orzo. Sprinkle or grate Parmesan cheese on top each serving.
Serves 4
Ella’s note: The original recipe also uses anchovies, added with the scallions. I don’t care for them and I know many others don’t either so I leave them out but sometimes (if I think about it) add a teaspoon or so of Worcestershire sauce at the end. It has anchovies in it, but in a way I don’t mind. It’s perfectly good without either and omitting them makes this vegetarian.
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{ 2 comments… read them below or add one }
Mmmmm! I adore orzo, but I’m never quite sure what to do with it. NOW I know!
MusEditions’s last blog post..Where does my brain stop and my computer begin?
I have another goodie for you, Muse. When it gets hot enough to wish for refreshing food (probably soon, where you are) invest in a bottle of Boyajian lemon oil then come back here and find Orzo Lemon Salad. Or maybe I called it lemon orzo etc. It’s fabulous. Supposed to be a side dish but I’ve been known to make a meal of it with some green salad on the side instead.