Garlic Butter Herb Orzo Pasta

Herb Butter
4 Combine [wprm-ingredient text="3 tablespoons butter, softened at room temperature for about 10 minutes" uid="0"] with [wprm-ingredient text="1 tablespoon chopped herbs, such as parsley, chives, tarragon or basil" uid="1"], [wprm-ingredient text="½ teaspoon grated garlic" uid="2"], [wprm-ingredient text="2 teaspoons fresh grated lemon zest" uid="3"] and [wprm-ingredient text="2 tablespoons extra virgin olive oil" uid="4"] in a small dish or bowl until it's blended and creamy. The herb butter can be made ahead and refrigerated up to one week.
Cooking and serving the orzo
3 Bring a 3-4 quarts of water to a boil in a large pot. Stir in 2 tablespoons kosher salt. Add [wprm-ingredient text="8 ounces dried orzo pasta" uid="7"] and cook 7-8 minutes, or just until al dente. 
5 Drain the orzo and immediately transfer to a serving bowl. Add the herb butter and stir until the butter melts and coats the pasta grains. Sprinkle [wprm-ingredient text="¼ cup freshly grated Parmesan cheese" uid="9"] over the orzo and serve.