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| 1 1/2 Tasse | Orzo |
| 1 x ca. 450 g | Broccoli; cut in florets |
| 1/4 Tasse | olive oil |
| 3 Esslöffel | pine nuts |
| 1/2 Teelöffel | red pepper crushed |
| 3/4 Tasse | feta crumbled |
| 3/4 Tasse | Black; brine cured olives, pitted and halved |
| 1/2 Tasse | Parmesan cheese freshly grated |
| 1/4 Tasse | basil chopped, fresh |
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Cook orzo in pot of boiling salted water until tender but still firm to the bite, about 8 minutes. Add broccoli and cook until crisp-tender, about 2 minutes.
Meanwhile, heat oil in heavy small skillet over medium heat. Add pine nuts and stir until golden brown, about 3 minutes. Add crushed red pepper and stir until aromatic, about 30 seconds. Remove mixture from heat. Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over and toss to coat. Add feta, olives, Parmesan and basil and toss to coat. Season with salt and pepper and serve.
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