Roasted Garlic Orzo
Serves 4
3 large cloves garlic, unpeeled
2 tablespoons unsalted butter, at room temperature
¼ cup chopped flat-leaf parsley
1 cup of orzo
⅓ cup pine nuts, toasted
Freshly grated Parmesan cheese
Preheat the oven to 450°
Place the garlic cloves on a sheet of aluminum foil, wrap securely, and place in the middle of the oven. Bake until tender, about 25 minutes. Unwrap, let cool slightly, and remove the skins from the cloves. Transfer the garlic to a large bowl, add the butter and parsley, and mix well.
Meanwhile, in a large pot, bring at least 4 quarts of water to a rolling boil. Add 1 tablespoon salt. Add the pasta, stir to separate, and cook until al dente. Drain. Remove ½ cup of the pasta cooking water.
Add the pasta to the garlic mixture and toss well. Add enough of the reserved cooking water to melt the butter and prevent the pasta from sticking. Fold in the pine nuts. Transfer to a warm serving platter and sprinkle with the Parmesan cheese.
