Orzo with Basil, Orange, and Pine Nuts

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 0.3 cup basil fresh chopped
• 3  garlic cloves minced
• 2 tablespoons olive oil 
• 0.8 cup orange juice fresh
• 1 tablespoon orange rind fresh grated
• 1.5 cups orzo pasta) (rice-shaped uncooked
• 0.8 cup parmigiano-reggiano cheese fresh shredded
• 2 tablespoons pinenuts toasted
• 28 ounce vegetable broth canned (such as Swanson)

Equipment

• frying pan
• sauce pan
• microplane

Directions

1. Bring broth to a boil in a medium saucepan.
2. Add pasta; reduce heat to medium, and cook 9 to 12 minutes or until tender.
3. Drain.
4. While pasta cooks, combine oil and next 3 ingredients in a medium saucepan; cook over medium-low heat 3 to 5 minutes or until butter melts and garlic is soft and fragrant, stirring often. Increase heat to medium-high.
5. Add orange juice; cook 3 minutes or until juice reduces slightly, stirring often.
6. Remove from heat; stir in basil.
7. Add pasta to pan, tossing to coat. Stir in cheese, pine nuts, and pepper.
8. Note: Toast the pine nuts in a small skillet over medium heat for 1 minute until they are fragrant and begin to take on a golden hue.
9. Transfer to a plate to cool quickly. A Microplane grater works wonders to get the finest zest from the oranges. Be sure to remove the zest before you juice them.