This recipe is sort of a modification of the Orzo risotto recipe which I made from Nigella Lawson’s Nigelissima’s book. The problem is that right now I am on a diet so I needed something light, and I can rarely find Orzo pasta. But what I have found recently in a Spanish supermarket chain is a type of pasta called ‘Piñones’, which means pine nuts, and it is actually shaped like a pine nut, and a little bigger than a large grain of rice. I’ve tried to make a pasta risotto with this pasta before and it is a resounding success – actually better than Orzo pasta! The result is a delicious and tasty pasta dish, a very healthy and light alternative to a risotto. Finely dice and sauté on a medium heat the onion with a pinch of salt Place the sundried tomatoes in a small bowl and cover with hot water from a recently boiled kettle and allow to stand and rehydrate Dice the green beans and sauté with the onions After a few minutes when they have began to soften add the garlic and serrano ham Finely dice the mushrooms and add into the onions, mix well Remove the sundried tomatoes from the water (but do not discard!), finely dice and add to the vegetables Add the piñones pasta, stir well, and quickly add the liquid which you can make from adding water to the liquor from the sundried tomatoes up to the desired amount. Allow to simmer gently for about 8-10 minutes at most, at which point the pasta is done. The post Pasta with green beans and serrano ham appeared first on Recipe Critics.