Pine nuts can be pricey, but they're so delicious and a little goes a long way. They get the biggest bang when toasted (just pop in a 375 degrees F oven for 5 minutes until golden). Because of their high oil content, store them in the fridge to keep them from going rancid.
Remove 1 teaspoon zest from 1 orange; juice to get 3 tablespoons. Cut remaining orange into wedges.
Cut broccoli into 8 large spears. In a large bowl toss broccoli with 1 tablespoon of the olive oil and 1/2 teaspoon of the salt. Grill on the rack of a covered grill directly over medium heat 7 to 9 minutes or until lightly charred and crisp-tender.
Meanwhile, cook orzo in a large pot of lightly salted boiling water 7 minutes or until al dente; drain. Transfer to a serving bowl.
In a small skillet heat the remaining 1 tablespoon oil over low heat. Add garlic; cook 1 minute or until fragrant. Stir in orange juice and the remaining 1/4 teaspoon kosher salt. Stir into orzo. Top with broccoli, pine nuts, Parmesan, and basil. Season with black pepper. Serve with orange wedges.