Toast almonds in a small skillet with a tiny bit of olive oil, kosher salt, and pepper for about 3-5 minutes. Move them around in the skillet so all sides get toasted. Set aside.

Cook orzo according to package directions. Drain and put back into same pot that you cooked it in.

Add 1 Tbsp of the olive oil, some kosher salt and pepper. Stir and taste, add more olive oil, salt, pepper until it's just right for your taste.

Serve with the toasted almonds over top.