Active time: 15 min Start to finish: 25 min
Recipe information
Yield
Makes 4 to 6 side-dish servings
Ingredients
1 1/2 cups orzo (10 oz)
3 tablespoons olive oil
1 tablespoon finely chopped fresh jalapeño chile or 1/2 teaspoon finely chopped fresh serrano chile, including seeds
10 scallions, white and pale green parts separated from greens and all thinly sliced diagonally
1/4 teaspoon salt
1/4 teaspoon black pepper
2 oz Parmigiano-Reggiano, coarsely grated using 1/4-inch holes of a box grater (2/3 cup)
Preparation
Step 1
Cook orzo in a 4-quart heavy pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a sieve.
Step 2
Wipe pot dry and add oil, then heat over moderate heat until hot but not smoking. Add chile and cook, stirring, until softened, 1 to 2 minutes. Add white and pale green parts of scallions and cook, stirring, until softened, about 2 minutes, then add scallion greens and cook, stirring, until softened, about 1 minute. Add orzo, reserved water, salt, and pepper, stirring to combine. Remove pot from heat and stir in cheese.
