Genoa Orzo With Pesto - cooking recipe

Ingredients

1 1/2 cups orzo pasta
3 7/8 ounces sliced black olives, drained
1/3 cup pesto sauce (homemade or prepared)
1/3 cup grated parmesan cheese (the good stuff, if you can)
salt and pepper, to taste

Preparation

Bring 2-1/2 quarts water to a boil. Add orzo and cook until just tender, 7-8 minutes.
Drain in colander and rinse with cold water until cool.
Transfer orzo to large serving bowl. Add olives and pesto. Mix well. Add parmesan and season to taste with salt and pepper.
Serve at once, or refrigerate to meld flavors.