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Cook the orzo according to the packet instructions,but adding the bay leaf to the cooking water. When al dente, drain, then hold under running cold water for about 10 seconds to stop the cooking process. Discard the bay leaf, then drizzle the orzo with a little olive oil and mix it through to stop the grains sticking together.
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Meanwhile, make the dressing in your serving bowl. Mix the Parmesan with the lemon zest and juice. Add 3 tablespoons of the oil and mix well. Taste and season as necessary, adding a little more oil if needed.
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Toast the pine nuts in a dry frying pan over a medium heat until golden. Remove and set aside until cool.
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While the orzo is still slightly warm, add it to the dressing then mix through the rocket, basil and pine nuts. Taste and adjust the seasoning as necessary, and serve.
Gordon Ramsay.com