Grilled Broccoli & Orzo

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.