Orzo Salad with Apricots & Goat Cheese | Quick Weeknight Cooking

Cook the orzo pasta in plenty of boiling salted water according to package instructions until al dente. Then drain, rinse under cold water, and leave to drain.

Meanwhile, wash, halve, pit, and slice the apricots into wedges. Thoroughly wash the arugula and spin dry. Slice the goat cheese log.

Toast the pine nuts in a dry pan until golden brown and remove. Heat 1 tbsp of olive oil in the pan, fry the apricot wedges for 2–3 minutes, drizzle with honey, and allow to caramelize lightly.