Ball Jar Lunch: Lemony Orzo with Arugula and Goat Cheese
Today’s Ball Jar Lunch special is the perfect last minute recipe. If you have time to boil some pasta, then you have time to make this easy lunch. Throw an apple and a scoop of peanut butter in your lunch pail and you’ve got a wonderful, complete meal. And as a bonus, this dish looks just as attractive out of a Ball Jar as in, so any leftovers transition beautifully to that mid-week potluck or Sunday picnic with your sweetie.
Lemony Orzo with Arugula and Goat Cheese
To make your goat cheese easy to crumble, put the log in the freezer for a half an hour prior to crumbling.
3 cups orzo
6 Tbs lemon juice
1/4 cup olive oil
3 cloves garlic, minced
4 Tbs fresh oregano, minced
5 oz baby arugula
10 oz fresh goat cheese, crumbled
Add your orzo to a medium to large pot of salted, boiling water and cook until al dente.
While your pasta is cooking, whisk together your garlic, olive oil, lemon juice and oregano. When your orzo has finished cooking, drain well and immediately toss with your olive oil mixture in a large bowl. While your orzo is still hot, add your arugula by the handful and cover with the orzo, allowing each batch to wilt down a bit before adding the next. Once all of your arugula has wilted season with salt and pepper to taste. Allow to cool a bit before adding your crumbled goat cheese (if you want a creamy texture, add the goat cheese while the orzo is still warm, if you prefer your crumbles of cheese to remain intact, allow the orzo to cool completely before adding the cheese).
This dish may be served at any temperature!