Rosemary Orzo

• 1 pound orzo (rice-shaped pasta)
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh rosemary leaves

1. Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes.
2. Drain orzo well and in a large bowl toss with oil, rosemary, and salt and pepper to taste.

orzo, extravirgin olive oil, rosemary

Taken from www.epicurious.com/recipes/food/views/rosemary-orzo-10601 (may not work)