Boil the orzo according to package instructions. Drain and pour into a large bowl. Stir the 3 tbsps of olive oil into the pasta while warm.
In a small saute pan, toast the pine nuts until golden brown and set aside.
Add all of the rest of the ingredients on top of the orzo including the pine nuts, give a good stir and taste if it needs more salt.
Grate some fresh parmigiano on top of each serving and add a little more red pepper flakes if desired.
*Feta cheese can be used instead of parmigiano.
*Alternatively a cooked egg or chickpeas would be great additons for extra protein.
*If you don't have store-bought pesto, you can add a little minced garlic and chopped basil, mint or parsley.