1/2 pound orzo
1 tablespoon extra virgin olive oil (EVOO)
Salt and pepper
2 large lemons, zested
1/4 cup flat leaf parsley (a couple of handfuls), finely chopped
Cook orzo in salted water about 12 minutes, to al dente. Drain orzo well. Do not run under cold water because you want the cooked pasta to remain hot. Transfer pasta to a serving bowl.
Drizzle orzo with a tablespoon of EVOO, eyeball it, and season with salt and pepper. Add lemon zest and parsley and toss to combine the flavors with the pasta.