Active Time

　　16 minutes

　　Total Time

　　20 minutes

　　What is it about orzo? You just can’t stop eating it, even when you’re full. The combo of seared or grilled lemons and garlic-infused butter tossed with orzo is so satisfying that it just might take you back to childhood, and it’s especially well-paired with grilled fish like branzino.

　　This recipe was excerpted from ‘Simple Pasta’ by Odette Williams. Buy the full book on Amazon. This book was selected as one of the best cookbooks of 2022.

　　

Ingredients

4 servings

　　1 pound dried orzo

　　3 Tbsp. extra-virgin olive oil

　　6 Tbsp. unsalted butter

　　4 garlic cloves, quartered

　　2 lemons, halved

　　2⁄3 cup finely chopped flat-leaf parsley

　　1⁄4 cup finely chopped basil leaves

　　3 Tbsp. finely chopped chives

　　1½ tsp. kosher salt

　　Freshly ground black pepper

　　

Step 1

Bring a large pot of lightly salted water to a boil. Add the orzo and cook until al dente, according to package instructions, then drain in a colander, return to the still-warm pot, and add 1 Tbsp. of the olive oil to stop it from sticking.

　　

Step 2

While the orzo is cooking, in a small saucepan over low heat, melt the butter. Add the garlic and warm gently for about 5 minutes.

　　

Step 3

In a small cast-iron skillet over medium-high heat, warm the remaining 2 Tbsp. olive oil. Add the lemon halves, cut-side down, and sear until the flesh has charred, about 5 minutes. Remove the lemons, squeeze their juice through a fine-mesh strainer into the pasta, and stir to combine.

　　

Step 4

Remove the garlic from the butter and discard. Stir the parsley, basil, chives, salt, and generous cranks of pepper into the infused garlic butter.

　　

Step 5

Pour the garlic butter over the orzo, stir well, and serve.

　　Reprinted with permission from Simple Pasta by Odette Williams, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC. Buy the full book from Amazon or Bookshop.