Step 1

In a large saucepan, eat 2 tablespoons extra virgin olive oil over medium-high. Add the orzo and cook, tossing around, until toasted to a beautiful golden brown.

Step 2

Add at least 7 cups of boiling water to the saucepan and season well with kosher salt. Cook the pasta in boiling water to al dante according to the package instructions (about 7 to 8 minutes).

Step 3

Just before the pasta is fully cooked (about 5 minutes), take a cup of the starchy pasta water and save it aside for now.

Step 4

In a large pan, warm 1/2 cup extra virgin olive oil over medium heat. Add the garlic and season with a pinch of kosher salt and red pepper flakes, if using. Cook, tossing regularly, until just fragrant. Add the lemon juice and 1/2 cup of the pasta cooking water. Raise the heat if needed to bring to a boil. Add the parsley and dill.

Step 5

When the pasta is ready, drain and add it to the pan and toss to combine. Season with kosher salt and black pepper. Add the sundried tomatoes and a bit of the grated parmesan. Toss to combine. If needed, add a little more of the pasta cooking water. Finish with more Parmesan and red pepper flakes, if you like.