Herbed Orzo

• 1 bunch fresh mint
• 1 bunch fresh basil
• 1 bunch fresh coriander
• 3 scallions, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Juice from 1 grapefruit (about 1/2 cup)
• 1/4 cup grapefruit oil (see recipe)
• 1 pound orzo

1. Rinse the herbs well, pat dry and use a sharp knife to mince them.
2. Place in the bottom of a large serving bowl with the minced scallions, salt, pepper and grapefruit juice.
3. Whisk in the oil.
4. Boil the pasta in plenty of salted water until tender, about 5 minutes.
5. Drain, cool under cold running water and pat dry.
6. Stir the pasta into the herb mixture, chill briefly and serve.

mint, fresh basil, fresh coriander, scallions, salt, freshly ground black pepper, grapefruit oil, orzo

Taken from cooking.nytimes.com/recipes/3949 (may not work)