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

  ⅔ cup or 90g

• Parmesan cheese

  Grated

  ⅓ cup or 33g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Creme Fraiche

  Half Fat - Tesco

  4 tablespoon or 60g

• Lemon zest

  1 lemon or 4g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Bring a large pot of water to a boil, salt generously. Add the orzo and cook according to package instructions. Drain, rinse with cold water, and drain again.
2. In the meantime, cook the broccoli. Bring about a cup of water to a boil in a large pot with a pinch of salt. Stir in the broccoli, put the lid on and cook for one to two minutes, just long enough to take the edge off. Quickly drain the broccoli, and run under cold water to stop the cooking. Drain well.
3. To make the pesto, combine 2 cups of the cooked broccoli, the garlic, most of the nuts, parmesan, 1/4 tsp salt, 2 Tbsp. of the lemon juice and pulse in a food processor. Drizzle in the olive oil and creme fraiche and pulse until smooth.
4. Toss the orzo, remaining cooked broccoli florets, about 2/3 of the pesto and the lemon zest. Taste it and add what you like - more lemon, salt, the rest of the pesto. Fold in the sliced avocado and top with the remaining nuts.

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