7 cups chopped broccoli florets (from a 1 1/2-lb. head)
1 pound orzo
1/4 cup freshly squeezed lemon juice (from 2 medium lemons)
1 teaspoon grated lemon zest
1/2 teaspoon crushed red pepper
1/2 cup extra-virgin olive oil
1 cup chopped jarred roasted red peppers
1/2 cup chopped pitted kalamata olives
1 15-oz. can cannellini beans, drained and rinsed
1 cup grated Parmesan
1/2 cup packed basil leaves, coarsely chopped
How to Make It
Bring a large pot of salted water to a boil. Add broccoli florets and cook until bright green and just tender, about 3 minutes. Remove broccoli with a slotted spoon to a colander and run under cold water to stop cooking. Drain and set aside.
Add orzo to same pot of boiling water and cook until al dente, about 9 minutes. While orzo is cooking, mix lemon juice, zest, crushed red pepper and olive oil in a small bowl. Drain orzo well and transfer to a large serving bowl. Add broccoli, peppers, olives and beans. Pour dressing over orzo mixture and toss to coat completely; set aside to cool to room temperature. When pasta has cooled, toss in cheese and basil. Season with salt and pepper.