Ingredients:
Sea salt
1½ cups whole wheat orzo
5 cups raw broccoli, cut into small florets and stems
2 cloves garlic, peeled
2/3 cup pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
Juice of 1 lemon
¼ cup olive oil
¼ cup crème fraiche
Grated zest of 1 lemon
1 small ripe avocado
Directions:
1. Bring a large pot of water to a boil. Salt generously, add the orzo, and cook according to the package instructions. Drain, rinse with cold water, and drain well again.
2. In the meantime, cook the broccoli. Bring ¾ cup water to a boil in a large pot. Add a pinch of salt and stir in the broccoli. Cover and cook for 1 minute, just long enough to take off the raw edge. Quickly drain the broccoli in a strainer and run under cold water to stop the cooking. Drain well and set aside.
3. To make the pesto: combine 2 cups of the cooked broccoli, most of the pine nuts, the Parmesan, ¼ teaspoon salt, and 2 tablespoons of the lemon juice in a food processor. Drizzle in the olive oil and crème fraiche and pulse until smooth.
4. Just before serving, toss the orzo and remaining cooked broccoli florets with about 2/3 of the broccoli pesto and the lemon zest. Thin with a bit of warm water if you like, then taste and adjust flavor as needed. You might want to add a bit more salt, or a drizzle of lemon juice, or more pesto. Gently fold in the avocado. Turn out into a bowl or onto a platter and top with the remaining pine nuts.
Serves 6