Lemon Orzo With Fresh Berries

• 1 cup cleaned strawberries
• 4 teaspoon butter
• 1/2 teaspoon balsamic vinegar
• 1/4 cup late harvest wine
• 2 cup orzo pasta
• 1 cup cleaned blueberries
• 1 teaspoon lemon juice
• 1 teaspoon bertolli olive oil
• 1 (1/2 inch) strip fresh lemon zest, finely chopped
• 1 tablesppon torn fresh mint
• cracked black pepper

1. If strawberries are small enough then leave whole if not then cut in half
2. Heat the butter in a skillet over medium high heat and add the strawberries and saute, shaking the pan about 2 minutes until slightly soft. Add the balsamic vinegar and late harvest wine and allow the liquid to reduce by half. Remove from heat and set aside.
3. Cook pasta in a 6-quart pot of boiling salted water and cook until al dente. Drain pasta in a colander.
4. Add pasta to strawberry mixture and fold in blueberries, lemon juice, olive oil, lemon zest and mint.
5. Divide pasta among 4 plates and garnish with cracked black pepper and mint leaf

cleaned strawberries, butter, balsamic vinegar, late harvest wine, orzo pasta, blueberries, lemon juice, olive oil, lemon zest, mint, cracked black pepper

Taken from www.epicurious.com/recipes/member/views/lemon-orzo-with-fresh-berries-1200428 (may not work)