Orzo & Broccoli Pesto Salad

Ingredients

• Orzo

  Safeway

  1 cup dry or 173g

• Broccoli

  Raw

  5 cup, chopped or diced or 440g

• Garlic

  Raw

  2 clove or 6g

• Pine nuts

  Nuts, dried

  ¾ cup or 101g

• Parmesan cheese

  Shredded

  ⅓ cup or 27g

• Salt

  Table

  ¼ tsp or 2g

• Lemon juice

  Raw

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Creme Fraiche

  Vermont Butter & Cheese Company

  4 tbsp or 56g

• Lemon zest

  1 lemon or 4g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions. Drain, rinse with cold water, and drain again.
2. In another pot, bring water to a boil with a pinch of salt. Add the broccoli, cover, and cook for 1-2 minutes until just tender. Drain and rinse under cold water to stop cooking. Drain well.
3. To make the pesto, combine a little less than half of the broccoli, garlic, most of the pine nuts, Parmesan, salt, and lemon juice in a food processor. Pulse while drizzling in olive oil and creme fraiche until smooth.
4. Toss the orzo with remaining broccoli, about 2/3 of the pesto, and lemon zest. Adjust seasoning with more lemon juice, salt, or pesto as desired.
5. Fold in sliced avocado and serve topped with remaining pine nuts.

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