1 lb. orzo
5-6 oz. pesto
5 tbsp. sun dried tomatoes in oil, drained & sliced
1/3 cup pine nuts, toasted
2 tsp. sugar
1/4 tsp. red pepper flakes
8 oz. fresh mozzarella cheese, cubed
1. Cook the orzo according to package directions.
2. In the meantime, prep the pesto (if making from scratch), slice the sun dried tomatoes, cube the mozzarella, and toast the pine nuts (place nuts in a dry non-stick pan over medium heat and toast, stirring with a wooden spoon until just starting to lightly brown - remove from heat immediately to cool).
3. Drain the pesto in a colander/strainer and pour back into the cooking pot. Toss in all the remaining ingredients while the orzo is still warm. Taste and re-season, if needed.
4. Garnish with basil leaves and serve either warm or at room temperature.