Orzo with Roasted Peppers, Olives, and Goat Cheese - red bell peppers

Method

• Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred.
• Remove from the heat and place in a large bowl.
• Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes.
• With clean paper towels, wipe off the skin.
• Remove the stems and seeds and discard.
• If necessary, briefly rinse under cold water to remove any remaining charred skin.
• Dice the roasted peppers and set aside.
• In a large pot, bring salted water to a boil.
• Heat a large saute pan over medium-high heat.
• Add the olive oil.
• When the oil is hot, add the onion and cook just until translucent, but not browned, about 5 minutes.
• Add the reserved peppers and saute for 3 minutes.
• Blanch the orzo in the boiling water for 4 to 5 minutes, or until beginning to cook, but still very al dente.
• Drain the orzo, reserving the pasta water, and add to the pepper mixture.
• Add 1 cup of the reserved pasta water and cook, stirring, until creamy and the pasta is cooked tender.
• Finish with another 1/4 cup pasta water if the mixture is too thick.
• Stir in the olives and goat cheese and mix until the goat cheese is melted.
• Season with salt and pepper, to taste.
• Thin with pasta water if the mixture is too thick.
• Garnish with parsley, olives, and a drizzle of olive oil.