120 g of orzo pasta
1 tablespoon chopped parsley
zest and juice of 1 lemon
1–1½ tablespoons harissa paste
1 tablespoon olive oil
50 g shredded feta cheese
Boil a pan of water. When it boils, season with salt, then drop the orzo. Stir the pasta well, then cook for 1 minute less than the package instructions.
While the pasta is cooking, use a peeler to peel the zucchini on long ribbons. Save the seeded core for another time. Mix zucchini ribbons in parsley, lemon zest and juice and a pinch of generous salt.
Drain the pasta in a strainer, saving half a cup of pasta water. Put the pasta back in the pan and stir the harissa and olive oil. Splash in some pasta water, adding enough for the orzo to shine. Stir the feta cheese.
Tilt the pasta in a bowl. Cover with the zucchini ribbons, with a spoon over the lemon juice and parsley.