I hate when I decide to take some pictures of something delicious that I’m making and as soon as I am ready to go, I find no battery life left in my camera. What?! It’s a mystery where all that energy goes. (I guess not really a mystery but how does it happen so fast?) My life is so hard… HA. So I made some cookies yesterday that I wanted to share, but that recipe will have to wait for another day. Instead, this gave me a good opportunity to post about a meal I made a few weeks ago. I made this a couple days before we left town on vacation to use up some perishables, and so that there was something quick to eat while we were busy getting ready to go.I used whole wheat orecchiette. The recipe that I followed called for orzo, but I couldn’t find a whole wheat version so orecchiette it was! Orecchiette (I promise this will be the last time I use this word for a while) is Italian for “little ear” because, well, look at the picture and you’ll see why.
ORECCHIETTE SALAD (barely adapted from Heidi Swanson’s Orzo Salad in Super Natural Everyday)
fine-grained sea salt
1 1/2 cups small whole wheat pasta
5 cups raw broccoli cut into florets and stems
2 cloves garlic, peeled
2/3 cup pine nuts, toasted
1/3 cup grated Parmesan cheese
juice of one lemon
1/4 cup extra-virgin olive oil
scant 1/4 cup sour cream
zest of one lemon
1 small avocado, sliced
Cook orecchiette according to package directions. Rinse under cold water to stop cooking. In the meantime, bring 3/4 cup water to boil, add a pinch of salt and the broccoli. Cover and cook for 1 minute. Drain broccoli and run under cold water to stop the cooking. To make the pesto, combine 2 cups of cooked broccoli, garlic, most of the pine nuts, Parmesan, 1/4 teaspoon salt, and 2 tablespoons lemon juice in a blender. Drizzle in olive oil and sour cream and blend until smooth. Before serving, toss orecchiette, remaining broccoli, about two-thirds of the pesto, and lemon zest. Taste and add more salt, lemon juice, or pesto if needed. Gently fold in avocado, turn onto a serving dish, and top with remaining pine nuts. Serves 6.This broccoli pesto is awesome! It has a much milder taste than your typical basil pesto. The whole dish has a comforting creaminess, but with less than 1/4 cup of sour cream, it doesn’t weigh you down and still remains light. A great little lunch that is just as good cold out of the refrigerator the next day. That’s what I’m talking about. I loooove left overs.