Turn the heat on a large pot to medium-high. Crumble the sausage into the pot. Cook, turning the sausage occasionally, for 10–15 minutes until browned and cooked through. Transfer to a paper towel-lined plate, leaving the fat in the pot.

Add the sliced celery ribs and parsnips to the pot. Cook over medium-high heat without moving for 5 minutes. Flip and continue cooking until the parsnips begin to char and soften, about 10 minutes total. Turn the parsnips occasionally as they cook, but don’t disturb them too much.

Season the parsnips and celery with garlic powder, crushed red pepper, and add the minced celery leaves.

Return the sausage to the pot and add the orzo. Toss to combine and season once more with salt and pepper.

Pour in the water and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes or until the orzo is al dente. Stir the orzo occasionally to ensure that it’s not sticking to the bottom of the pot. Taste and season.

Place the ricotta cheese in a large bowl. Add 2 tablespoons minced parsley and lemon juice. Whisk until smooth. Taste and season with salt. Transfer to the refrigerator until needed.

In a small bowl, combine the remaining 1 tablespoon minced parsley with the lemon zest. Add a pinch of flaky sea salt and mix to combine. Set aside.

Spoon the whipped ricotta onto plates. Pile the sausage and orzo on top. Sprinkle the parsley and lemon zest mixture on top, Finish each plate with a sprinkle of parm and a drizzle of extra virgin olive oil. Enjoy!