In a large skillet over medium heat, toast the nuts (see “Topping Ingredients”) for 2–3 minutes, stirring frequently until fragrant. Transfer to a small bowl and set aside.

In the same skillet, add ½ tablespoon olive oil over medium low heat and the dry orzo. Cook, stirring often, until the orzo is lightly golden and smells nutty, about 3–4 minutes.

Stir in the broth, lemon juice, Dijon, honey, Italian herbs, garlic, and pepper. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and the liquid has mostly absorbed into a creamy sauce. If the pan gets dry while cooking, add a splash of water or broth.

Meanwhile, heat ½ tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini and sausage and cook until slightly caramelized, about 4-5 minutes.

Once the orzo is done cooking, spoon the sausage and zucchini over the creamy orzo. Top with toasted nuts, grated Parm, and chopped basil.