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1
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.
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2
Remove from the heat and place in a large bowl.
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3
Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes.
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4
With clean paper towels, wipe off the skin.
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5
Remove the stems and seeds and discard.
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6
If necessary, briefly rinse under cold water to remove any remaining charred skin.
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7
Dice the roasted peppers and set aside.
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8
In a large pot, bring salted water to a boil.
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9
Heat a large saute pan over medium-high heat.
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10
Add the olive oil.
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11
When the oil is hot, add the onion and cook just until translucent, but not browned, about 5 minutes.
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12
Add the reserved peppers and saute for 3 minutes.
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13
Blanch the orzo in the boiling water for 4 to 5 minutes, or until beginning to cook, but still very al dente.
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14
Drain the orzo, reserving the pasta water, and add to the pepper mixture.
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15
Add 1 cup of the reserved pasta water and cook, stirring, until creamy and the pasta is cooked tender.
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16
Finish with another 1/4 cup pasta water if the mixture is too thick.
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17
Stir in the olives and goat cheese and mix until the goat cheese is melted.
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18
Season with salt and pepper, to taste.
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19
Thin with pasta water if the mixture is too thick.
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20
Garnish with parsley, olives, and a drizzle of olive oil.
