- 1 pound orzo (rice-shaped pasta)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary leaves
- Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well and in a large bowl toss with oil, rosemary, and salt and pepper to taste.