Pesto and Broccoli Orzo Salad

Serves: 6

Prep Time: 15 min

Cooking Time: 10 min

Total:  25 min

Ingredients

1 1/2 cups orzo
1 bunch broccoli, cut into small florets
1 cloves garlic, pressed
3 tbsp. pine nuts, toasted
3 tbsp. Parmesan cheese or vegan Parmesan
1 lemon, juiced
1-2 tbsp. extra virgin olive oil
1/2 ripe avocado, cut into chunks (or more)
1/4 cup creme fraiche or soy cream
4-5 tbsp. basil pesto,  homemade or store bought
salt and pepper

Directions

1. In a medium pot, bring water to boil.  Add orzo and cook as directed on the package, about 8 minutes until tender.  Drain and transfer to a large serving bowl.
2. While the orzo is cooking, steam broccoli either in the microwave or in another pot with a steaming basket.  Once broccoli is tender, transfer to the serving bowl.
3. Toast pine nuts in a dry skillet over medium heat until golden.  Stir continuously.
4. Add lemon juice, garlic, pine nuts, Parmesan, olive oil, pesto, cream, salt and pepper to the bowl.  Stir to combine.  
5. Adjust taste if necessary.
6. Add avocado and gently stir.
7. Serve immediately or refrigerate.

Adapted from thefloursack.blogspot.com