INGREDIENTS
2 cups
Arugula, fresh
12
Basil, fresh leaves
1/2 cup
Cherries, dried
3 tbsp
Lemon juice
1 lb
Orzo pasta
1 tsp
Black pepper, freshly ground
1 1/2 tsp
Salt
3 tbsp
Olive oil, extra-virgin
1/4 cup
Pine nuts, toasted
3/4 cup
Ricotta salata cheese