Instructions: Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.

Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.

Cooks note:
o Toast pine nuts in a shallow baking pan in a 350 F oven until golden, 5 to 10 minutes.

Makes 8 side-dish servings.

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