Serve with fish/ meat main dishes or it can stand on its own.
3/4 Pound Of Orzo Pasta
Five Broccoli Crowns Cut Into One Inch Florets
Two Tablespoons Of Pine Nuts
Two Garlic Cloves Minced
Two Teaspoons Of Anchovy Paste
A Tablespoon And A Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
1/2 Teaspoon Crushed Red Pepper Flakes
Two Tablespoons Of Grated Romano Cheese
The Juice Of A Lemon
3/4 Cup Of Olive Oil
Preheat the oven to 300 degrees. Put the pine nuts on a cookie sheet and place the cookie sheet into the preheated oven. Roast the nuts until they are light brown (about 5 minutes).
Into a mixing bowl large enough to hold the cooked orzo and broccoli, add the garlic and a teaspoon of sea salt. Mash with a fork until a paste is formed. Add the anchovy paste, crushed red pepper flakes, and the black pepper. Mash again. Add the grated Romano cheese. Mash again. Add the lemon juice. Whisk until the mixture is smooth. While whisking, slowly drizzle in the olive oil. Continue to whisk until the dressing is smooth and thickened slightly. Taste and add more sea salt, crushed red pepper flakes, and/or black pepper if desired.
Cook the orzo in a pot of salted water (a tablespoon of sea salt is recommended) according to the package instructions. Add the broccoli florets to the pot of orzo and boiling water during the last five minutes of cooking. Drain the orzo and broccoli well in a colander.
Add the orzo and broccoli to the mixing bowl with the dressing. Mix well. Add the roasted pine nuts and serve.