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Orzo with Spring Greens and Rosemary

34 cup orzo (uncooked, rice-shaped pasta) 1 cup greens (spring, mix coarsely chopped) 4 tsp pine nuts (toasted) 1 tbsp extra-virgin olive oil 1/2 tsp fresh rosemary (minced) 1/4 tsp salt 1. Cook orzo according to package directions, omitting salt and fat. Drain pasta; place in a medium bowl. 2. Add greens mix and remaining ingredients, tossing well.
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