Orzo with Chile and Scallions

• 1 1/2 cups orzo (10 oz)
• 3 tablespoons olive oil
• 1 tablespoon finely chopped fresh jalapeno chile or 1/2 teaspoon finely chopped fresh serrano chile, including seeds
• 10 scallions, white and pale green parts separated from greens and all thinly sliced diagonally
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 oz Parmigiano-Reggiano, coarsely grated using 1/4-inch holes of a box grater (2/3 cup)

1. Cook orzo in a 4-quart heavy pot of boiling salted water until al dente.
2. Reserve 1/2 cup cooking water, then drain orzo in a sieve.
3. Wipe pot dry and add oil, then heat over moderate heat until hot but not smoking.
4. Add chile and cook, stirring, until softened, 1 to 2 minutes.
5. Add white and pale green parts of scallions and cook, stirring, until softened, about 2 minutes, then add scallion greens and cook, stirring, until softened, about 1 minute.
6. Add orzo, reserved water, salt, and pepper, stirring to combine.
7. Remove pot from heat and stir in cheese.

orzo, olive oil, jalapeno chile, scallions, salt, black pepper, grater

Taken from www.epicurious.com/recipes/food/views/orzo-with-chile-and-scallions-109455 (may not work)