1 head broccoli, cut into small florets
2 tablespoons olive oil
1 teapsoon kosher salt plus more for serving
1/2 teaspoon black pepper plus more for serving
1 cup orzo
1 garlic clove, minced
Juice of 1 lemon
1 scallion, thinly sliced
1/4 cup chopped parsley
1/4 cup roughly chopped almonds
Preheat the oven to 425 degrees F.
Toss the broccoli with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan. Spread into a single layer. Roast for 8-10 minutes. The broccoli should be bright green with only a few of the edges browned.
While the broccoli is roasting, cook the orzo until al dente according to package instructions. Drain and rinse with cold water in a colander or strainer.
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Sauté the garlic for 30 seconds letting it get fragrant. Stir in the orzo and the lemon juice. Give the orzo a minute to absorb the juice.
Fold in the broccoli, scallions, parsley and almonds. Season with salt and pepper to taste.