Orzo with Broccoli, Feta, and Olives
Adapted from Bon Appetit Magazine
Serves 8

Orzo is a rice shaped pasta. If you are unable to find it, any small shape will do.

1 lb. orzo
2 lbs. broccoli, cut into small florets
1/4 cup olive oil
6 tbsp. pine nuts, toasted
12 sun-dried tomato halves, thinly sliced cross-wise
1 tsp. crushed red pepper flakes
6 oz. crumbled feta cheese
1 1/2 cup Kalamata olives, pitted and halved
1 cup freshly grated Parmesan cheese
1/2 cup chopped fresh basil

Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes. Using a slotted spoon, remove to an ice water bath. Swish around with your hand until the water feels cool and then drain well. Add to a large bowl.

Meanwhile, add the orzo to the boiling water. Cook until al dente, 8-10 minutes. Taste to make sure. Drain well and add the olive oil; stir well.

While the pasta cools, add the sun-dried tomatoes, pine nuts, olives, red pepper flakes, and cheese to the broccoli. Check to make sure that the orzo isn’t sticking together. If it is, sprinkle with more olive oil. Add the orzo and basil to the bowl along with salt and pepper to taste. Mix well.