Monday, February 20, 2006



There are many varieties of pasta in the market allowing a fascinating assortment of shapes and sizes to give variety to meals.

I like to have a variety on hand to make soups or a dish using the different forms for a change from the normal spaghetti and elbow noodles dishes. One nice thing about pasta is it does not take a lot of time to prepare. Some pastas are know by more than one name.

The melon seed or Pepita , Alphabet and orzo are in my pantry ready for a moments notice for a soup or a pasta dish.

Melon Seed Pasta

Yield: 4 Servings


salted water
3/4 c orzo or melon seed pasta
1 tb butter
2 tb parsley; finely chopped
freshly ground pepper to taste


1. In a large saucepan bring about 1-1/2 quarts of salted water to a boil.
Add orzo and cook 8 to 12 minutes, or until done. Drain.

2. Toss pasta with butter and parsley. Season with pepper. Serve

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