Active time: 15 min Start to finish: 25 min

　　

Ingredients

Makes 4 to 6 side-dish servings

　　1 1/2 cups orzo (10 oz)

　　3 tablespoons olive oil

　　1 tablespoon finely chopped fresh jalapeño chile or 1/2 teaspoon finely chopped fresh serrano chile, including seeds

　　10 scallions, white and pale green parts separated from greens and all thinly sliced diagonally

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　2 oz Parmigiano-Reggiano, coarsely grated using 1/4-inch holes of a box grater (2/3 cup)

　　

Step 1

Cook orzo in a 4-quart heavy pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve.

　　

Step 2

Wipe pot dry and add oil, then heat over moderate heat until hot but not smoking. Add chile and cook, stirring, until softened, 1 to 2 minutes. Add white and pale green parts of scallions and cook, stirring, until softened, about 2 minutes, then add scallion greens and cook, stirring, until softened, about 1 minute. Add orzo, reserved water, salt, and pepper, stirring to combine. Remove pot from heat and stir in cheese.