Mediterranean-Style Toasted Orzo with Parmesan and Sundried Tomatoes

SERVINGS 6 sides

INGREDIENTS

• Extra virgin olive oil
• 1 1/2 cups orzo pasta
• Kosher salt
• 5 cloves garlic (minced)
• red pepper flakes (optional)
• 1/2 lemon (juice of)
• 1 cup parsley (chopped, packed)
• 1/2 cup dill (chopped)
• 1/3 cup sundried tomatoes in olive oil (chopped)
• black pepper
• 1/2 to 3/4 cup grated parmesan (more to your liking)

INSTRUCTIONS

1. In a large saucepan, heat 2 tablespoons extra virgin olive oil over medium-high. Add the orzo and cook, tossing around, until toasted to a beautiful golden brown.
2. Add at least 7 cups of boiling water to the saucepan and season well with kosher salt. Cook the pasta in boiling water to al dante according to the package instructions (about 7 to 8 minutes).
3. Just before the pasta is fully cooked (about 5 minutes), take a cup of the starchy pasta water and save it aside for now.
4. In a large pan, warm ½ cup extra virgin olive oil over medium heat. Add the garlic and season with a pinch of kosher salt and red pepper flakes, if using. Cook, tossing regularly, until just fragrant. Add the lemon juice and ½ cup of the pasta cooking water. Raise the heat if needed to bring to a boil. Add the parsley and dill.
5. When the pasta is ready, drain and add it to the pan and toss to combine. Season with kosher salt and black pepper. Add the sundried tomatoes and a bit of the grated parmesan. Toss to combine. If needed, add a little more of the pasta cooking water. Finish with more Parmesan and red pepper flakes, if you like.

From: https://www.themediterraneandish.com/orzo-pasta-recipe/