Tuscan Orzo Salad with Spinach and Pomegranate | Tuscan Delight

Boil the orzo pasta in boiling water with a generous pinch of sea salt for about 8-9 minutes, until al dente. Rinse briefly under cold running water and drain thoroughly in a sieve, then drizzle with a little olive oil to prevent sticking.

Cut the pomegranate in half and carefully extract the juicy ruby seeds into a bowl, removing any bitter white pith. Lightly toast the pistachios in a dry skillet for 2-3 minutes to release their aromas, then coarsely chop them.

Prepare the dressing: in a small bowl, whisk vigorously the extra virgin olive oil with the freshly squeezed lemon juice, one teaspoon of polyfloral honey, sea salt, and freshly ground black pepper until you obtain a silky and balanced emulsion.