# What You Need:
→ Pasta
01 - 1 1/2 cups dry orzo pasta
→ Vegetables & Aromatics
02 - 2 large yellow onions, thinly sliced
03 - 2 tablespoons olive oil
04 - 1 tablespoon unsalted butter
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped (plus more for garnish)
→ Dairy
07 - 4 ounces goat cheese, crumbled
08 - 1/4 cup heavy cream (optional, for extra creaminess)
→ Seasoning
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Garnish (optional)
11 - 2 tablespoons toasted pine nuts
12 - Zest of 1 lemon
# Directions:
01 - In a large skillet, heat olive oil and unsalted butter over medium-low heat. Add sliced onions and a pinch of salt. Stir frequently and cook for 25 to 30 minutes, until deeply golden and caramelized.
02 - Add minced garlic to the caramelized onions. Cook for 1 minute, stirring until fragrant.
03 - Bring a large pot of salted water to a vigorous boil. Add orzo and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain the orzo well.
04 - Transfer the drained orzo to the skillet with caramelized onions. Gently toss to coat. If using, stir in the heavy cream for added richness.
05 - Remove the skillet from heat. Crumble in the goat cheese and fold gently, adding a splash of reserved pasta water as needed to achieve a creamy texture.
06 - Sprinkle in chopped fresh parsley. Season with salt and freshly ground black pepper to taste, stirring until well combined.
07 - Divide among serving bowls. For garnish, add extra parsley, toasted pine nuts, and lemon zest if desired. Serve immediately.
