1 1/2 cups orzo
1 bunch broccoli — cut into florets
1/4 cup olive oil
3 tablespoons pine nuts
1/2 teaspoon crushed red pepper
3/4 cup feta cheese — crumbled
3/4 cup black olives — pitted, halved
1/2 cup parmesan cheese — grated
1/4 cup fresh basil — chopped
Cook orzo in pot of boiling salted water until tender but still firm to bite, about 8 minutes. Add broccoli and cook until crisp-tender, about 2 minutes. Meanwhile, heat oil in heavy small skillet over medium heat. Add pine nuts and stir until golden brown, about 3 minutes. Add crushed red pepper and stir until aromatic, about 30 seconds. Remove mixture from heat. Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over and toss to coat. Add feta, olives, parmesan and basil and toss to coat. Season with salt and pepper and serve.