Prep: 1. Boil water for orzo. 2. Pre-heat broiler 3. Chop parsley and pistachios. 4. Using a barely damp towel, lightly scrub peaches of extraneous fuzz. Do not wash, or they will soak up water. Cut peaches in half. Discard pits. Make: 1. Cook orzo according to package instructions; drain and pour into a large bowl. 2. Meanwhile, whisk together honey, vinegar, extra virgin olive oil and salt. 3. Toss peaches gently in honey sauce and reserve marinade. 4. Place peach halves on a baking sheet, cut side up. Broil peaches until caramelized and dark golden brown for about 3-5 minutes. Roughly chop into bite-sized pieces and set aside. 5. Combine peaches, marinade, orzo, parsley, mint, and pistachios in bowl and toss. 6. Add a bit more sea salt, and some ground pepper to taste. Top with goat cheese and toss.
If you have time, grilling the peaches makes this dish phenomenal! To grill peaches: Place peach halves on a hot oil grill, cut side down. Cover and cook for 5-8 minutes, or until soft and develop some dark grill marks. Check out our favorite tips for grilling here - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/