Lukewarm Orzo Salad with Savoy Cabbage and Pecorino

Bring a large pot of well-salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente (about 8 to 10 minutes). Then drain the pasta, reserving about two tablespoons of the hot pasta water.

Wash the savoy cabbage thoroughly, remove the outer tough leaves as well as the hard core, and cut the tender leaves into thin strips. Peel the garlic cloves and finely chop them. Roughly chop the walnut kernels.

Heat a large pan without any added fat over medium heat. Add the chopped walnut kernels and toast them for 2 to 3 minutes until golden brown and wonderfully fragrant. Immediately remove them from the pan and set them aside briefly.