Orzo With Prosciutto & Goat Cheese

Recipe Directions

1. For best results, take the prosciutto out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the prosciutto longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 of the way full with water. Add 2 tbsp of salt to the water
3. (the water should taste salty). Put the pot on the stove over high heat and bring up to a boil. When the water is boiling, add the orzo to the pot. Cook for 8 minutes or until it has reached your preferred consistency.
4. After adding the orzo (a) to the pot, wait 2 minutes, and then heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the cauliflower, romanesco, onion and garlic (b) to the pan. Season with a pinch of salt and pepper. Saute for 2 minutes, stirring regularly.
5. After 2 minutes, add the prosciutto (c) to the pan. Stir and saute for 90 seconds.
6. At this point, the orzo should be ready. Use a strainer to drain the water from the orzo. Add the orzo to the pan of vegetables and prosciutto. Then add the goat cheese and pine nut sauce (d) and 1/2 of the pepper & olive relish (e) to the pan. Gently stir to incorporate the ingredients together. Taste and add more salt and pepper if you wish.
7. Remove the stems from the herbs (f). Place the leaves on a cutting board and give them a rough chop.
8. Spoon the pasta on to your serving plates. Put a spoonful of the remaining pepper & olive relish on top. Sprinkle the chopped herbs over the dish.