Broccolini Orzo with Chickpeas

A protein-packed side dish or a light lunch on its own, this warm orzo pasta packs a big punch of flavor thanks to the lemon, capers and handful of fresh herbs. Store leftovers in a covered container in the refrigerator for up to three days. Pasta is best served warm. 

Instructions

1. Bring a large pot of salted water to a boil. Add the orzo and cook for 8-9 minutes, or until al dente. Reserve about ½ cup of the pasta water before draining completely. Set drained pasta and pasta water aside.
2. Toss orzo with 1 tablespoon olive oil so that it doesn’t stick together as you prepare the rest of the ingredients.
3. Heat the remaining 3 tablespoons of olive oil in a large sauté pan over medium heat. Add the shallot and cook until soft, about 2-3 minutes. Add the garlic and cook for an additional 1 minute. Fold in the broccolini, season with a pinch of salt and pepper, and sauté until bright green and tender, about 5-7 minutes.
4. Add the capers, lemon juice, chickpeas, and cooked orzo into the pan and stir to combine. Reduce the heat to low and cook for 1-2 minutes just to warm through.
5. Add the chopped parsley and basil. Stir in the pasta water. Fold in Parmesan cheese, and mix well until the cheese is melted and the orzo absorbs all the pasta water.
6. Taste and season as needed with salt and pepper. Garnish with additional grated cheese and red pepper flakes, if desired.