Italian Orzo Salad | With Brussels Sprouts & Pecorino

Bring a pot of generously salted water to a boil. Cook the orzo pasta in it according to the package instructions for about 8 to 10 minutes until al dente. Then drain through a colander, rinse briefly with cold water, and toss with a small splash of olive oil so it does not stick together.

Meanwhile, trim the Brussels sprouts, remove any wilted outer leaves, and cut the sprouts in half or into quarters. Peel the garlic and slice it thinly. Coarsely chop the walnut kernels.

Heat 2 tablespoons of olive oil in a large pan. Place the prepared Brussels sprouts cut side down into the pan and sear over medium-high heat for 5 to 7 minutes until golden brown. Add the garlic and chopped walnut kernels and gently toast for another 2 minutes until wonderfully fragrant.