1 lb. orzo (rice shaped pasta)
3 tbsp. olive oil
1 1/2 c. pesto
3/4 c. dried currants
2 c. diced celery
1 tbsp. tarragon vinegar
1/2 c. pine nuts
Salt and pepper to taste

Cook pasta in boiling salted water until cooked al dente. Drain. Place in serving bowl. Add remaining ingredients and toss well. Serve hot or at room temperature. Serves 6 to 8.