Orzo with mixed herb pistou

Directions

1. In a food processor, pulse together the parsley, cilantro, mint, dill and garlic until finely chopped. Then, add the olive oil in a drizzle while processing to make a smooth herb pistou. Stir in 1/2 tsp. of salt and set aside.
2. Bring a large pot of salted water to a boil. Add the orzo and cook until al dente (9-10 minutes). Drain, transfer to a large bowl and stir in 1 Tbs. olive oil. Then, add the pistou and toss well.
3. In a large frying pan heat 1 Tbs. of olive oil over medium-high heat until shimmering. Add the sliced onion, give a stir and cook for about 3 minutes. Then, turn the heat down to medium-low and cook until soft and browned, 10 or so more minutes. Stir in a little pinch of salt. Then, scrape the onions into the bowl with the orzo.
4. Return the pan to the stove, add the remaining 1 Tbs. of olive oil, heat, and then fry the zucchini and summer squash in batches over medium-high heat until golden brown and soft. Remove from the heat and season with a little salt and pepper.
5. Toss the orzo with the onion, zucchini, and summer squash. Finally, stir in the pistachios and the ricotta salata or feta. Taste and adjust the seasonings if you wish.
6. Serve warm, or cold, or pack along in a massive Tupperware bowl for a picnic!