Ingredients:
1 pkg (2 lbs/907 g) rosamarina (orzo) pasta
1/4 cup (50 mL) pine nuts
2 tbsp (30 mL) olive or vegetable oil
2 cloves garlic, finely chopped
1 1/2 cups (375 mL) sliced mushrooms
8 medium green onions, sliced (1/2 cup/125 mL)
2 cups (500 mL) sliced roma (plum) tomatoes
1/4 cup (50 mL) shredded fresh or 1 tbsp (15 mL) dried basil leaves
1/2 tsp (2 mL) salt
Do-Ahead : Cook the pasta as directed on package, but undercook it by a minute or two. Drain, then rinse with cold water and drain again. Toss with a teaspoon of olive or vegetable oil. Refrigerate in tightly covered container or resealable food-storage plastic bag up to 5 days. When making the pilaf, add pasta to the skillet after cooking mushrooms and green onions, and heat through. Then stir in the remaining ingredients and heat through.