Irna's Orzo

Ingredients: 

1 pound orzo pasta
1/2 cup olive oil + tablespoons
2 cups fresh arugula
3/4 cup crumbled ricotta or feta cheese
1/2 cup dried cranberries (use more for sweeter orzo)
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
teaspoon salt
teaspoon pepper

Directions:

Bring a large pot of salted water to a boil. Add the orzo and cook for about 8 minutes. Don't let the orzo cook too long because it will become mushy and hard to handle. Once the orzo is cooked, drain and spread it out on a cookie sheet. Drizzle with the 3 tablespoons of olive oil (to keep it from sticking) and let cool. Once orzo is cool, put into a large mixing bowl and add the rest of the ingredients. Gently toss to combine and serve.