1/2 pound orzo
4 T. butter
3-4 cloves garlic, finely chopped or grated
1/4 c. grated Parmigiano-Reggiano cheese
1/4 c. chopped flat leaf parsley
ground black pepper
- Fill a large pot with water and place 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 cheese and parsley to the pan. Season with pepper and toss to thoroughly combine.