# Components:
→ Pasta
01 - 1 cup orzo pasta
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt, for boiling water
→ Aromatics & Flavor
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
06 - Juice of 1 lemon
07 - 1 tablespoon unsalted butter
→ Herbs
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1 tablespoon fresh basil, finely chopped
10 - 1 tablespoon fresh chives, finely chopped
→ Cheese
11 - 1/2 cup freshly grated Parmesan cheese
→ Seasoning
12 - 1/4 teaspoon freshly ground black pepper
13 - Salt, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente, following package directions for timing (approximately 8 to 10 minutes). Drain and reserve 1/4 cup of the cooking water.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Transfer drained orzo to the skillet. Stir in unsalted butter, lemon zest, and fresh lemon juice. Toss thoroughly to combine.
04 - Incorporate chopped parsley, basil, chives, and half of the Parmesan cheese. Stir well, adding a small amount of reserved pasta water until a creamy consistency is achieved.
05 - Season with freshly ground black pepper and extra salt as needed. Serve immediately, garnishing with the remaining Parmesan and additional fresh herbs.
