Rosmarino pilaf

Rosmarino pilaf

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  • 8
  • Easy
  • Dairy free Fat conscious
  • 5 minutes
  • 25 minutes
  • Villiera Chenin Blanc 2015


  • 1 T olive oil
  • 250 g rosmarino pasta
  • 2 cups chicken or vegetable stock
  • sea salt and freshly ground black pepper, to taste
  • 1 lemon, zested and juiced
  • 2–3 pine nuts, toasted (optional)

Cooking Instructions

Heat the oil in a medium saucepan. Add the rosmarino and stir to toast lightly.

Add the stock and ½ t salt and bring to a simmer. Cover and cook for 20 minutes, or until tender.

Stir in the lemon zest and juice and season to taste. Loosen with a little more stock if necessary.

Sprinkle over the pine nuts before serving.

Cook's note: The lemon really works wonders here and the nuts add texture and flavour. It’s great with the roast vegetables, ricotta and dressing.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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  • Sue Warner
    May 6, 2016

    Is rosmarino pasta wheat/gluten free?

    1. default
      May 9, 2016

      Hi Sue,

      Unfortunately not, rosmarino pasta is made from durum wheat which contains gluten.

      Happy cooking!
      The TASTE team.