Cook the orzo pasta in a pot of plenty of boiling salted water according to package instructions until al dente, drain, rinse briefly with cold water, and toss with 1 tbsp olive oil to prevent sticking.

Wash the fennel, set aside the tender fennel fronds for garnish, remove the stalk, and shave or slice the bulb into very thin strips.

Heat a dry pan without oil and toast the pistachio kernels over medium heat for 2-3 minutes until golden brown and fragrant. Let them cool on a plate and roughly chop.