Heat the olive oil over medium heat. Toss in pine nuts and stir 3 minutes until golden. Stir in garlic and crushed re pepper and continue cooking 30 seconds then remove from heat. Place in a larger bowl with feta, olives, Parmagiano and basil. Add orzo to a large pot of boiling water and cook for 8 minutes; add broccoli floret to water and cook fan additional 2 minutes . Remove from heat and drain. Toss to coat well with other ingredients in bowl. Serve hot or at room temperature. Grilled chicken or shrimp can be added for a more substantial dish.