Although, in retrospect, I actually think this would have been better served warm rather than cold. I served it cold. Which was good, but warm would have made more sense.
Hey, I can’t be right all the time.
Or most of the time.
Or very often, if I’m being honest.
I like how orzo pasta is almost like rice, because of its size and shape. In fact, if you wanted to make this recipe and substitute the pasta for rice (even brown rice) it would be basically the same. But maybe slightly healthier.
I’ve told you all the secrets now. Serve warm. Maybe use rice. You know it all… what? Oh the recipe, oh that thing.
Double Broccoli Orzo, serves 4-6 (depending if you’re serving this as a side dish or main course).
Ingredients: 12 ounces of broccoli florets, 2 ounces slivered almonds, 3 tablespoons basil pesto (I used a store-bought kind), 1/3 cup shredded parmesan cheese, 2 tablespoons minced garlic, 1 1/2 cup uncooked orzo pasta, 1/3 cup veganaise (or mayo) and 2-3 lemons for serving.
Steam half of the broccoli until tender. In a food processor blend together that cooked broccoli, almonds, pesto, cheese and garlic until a course paste forms. Stir veganaise into this, creating the sauce/pesto.
Steam the remaining broccoli until bright green but not mushy. Cook the pasta according to directions. Once everything is ready stir together the sauce, broccoli and pasta. Serve with generous amounts of lemon juice splashed over it all.
Lemon juice is another secret. Man, I’m just giving these away. Dang.