- 1/2 pound orzo
- 4 tablespoons butter
- 3 to 4 cloves garlic, finely chopped or grated
- 1/4 cup grated Parmigiano Reggiano cheese
- 1/4 cup (about a handful) chopped flat-leaf parsley
- Ground black pepper
Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.
When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine. Serve warm alongside Pesto-Presto Italian Flag Chicken.