Toasted orzo with pesto, roasted vegetables, and chickpeas

Heat the oven to 450°F.

• Rinse the chickpeas.
• Cut the broccoli into bite-size pieces; trim any coarse stems.
• Cut the squash in half lengthwise, then crosswise into ½-inch-thick half-moons.
• Cut away the core from the tomato; coarsely chop the tomato.
• Cut the lemon into wedges for garnish. [Cut 1 lemon into wedges; save the remaining lemon for another use.]

In a large bowl, toss the chickpeas, broccoli, and squash with 1 to 2 tablespoons oil and the Calabrian garlic confit; season with salt and pepper. Transfer the vegetables to a sheet pan.

In the same bowl used for the vegetables, toss the tomato with half the basil pesto (set aside the remaining pesto for serving); season with salt. Transfer to the sheet pan with the vegetables.

Spread the vegetables in an even layer and roast, stirring once halfway through, until the vegetables are lightly browned and tender, 12 to 15 minutes. Meanwhile, cook the orzo.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the orzo and toast, stirring often, until golden brown, 1 to 2 minutes. Stir in the raisins and 3 cups [5 cups] water. Bring to a boil, reduce to a simmer, and cook until just tender, 11 to 13 minutes. Drain any residual water.

Transfer the orzo to individual bowls and top with the roasted vegetables. Garnish with the pine nuts and Parmesan, drizzle with the remaining pesto, and serve with the lemon wedges.