Bring about a quart of well-salted water to a boil, stir in the orzo and let the water return to a boil. Reduce the heat and simmer until the orzo pasta is cooked with just a slight resistance to your tooth. Drain the orzo, put it in a bowl and drizzle with the olive oil.
While the orzo is cooking, prepare the spinach. Wash it several times to make sure there is no gritty dirt remaining. Remove and discard the stems. Chop the leaves into 1-inch size pieces.
In a large skillet, heat the grapeseed oil with the green garlic until the garlic turns to golden, 1 to 2 minutes. Add the spinach and sprinkle with salt.
Stir and toss until the spinach has wilted, then add the cooked orzo to the pan, along with the lemon zest. Stir in the blue cheese and pumpkin seeds, continuing to stir until the orzo is heated through and the cheese melts. Season with a good pinch of red pepper flakes, taste for salt, seasoning with more if you think it is needed. Serve immediately, or allow to cool and serve in 20 minutes.