Healthy Orzo Pasta with Broccoli Pesto

6 Jan

Healthy Orzo Pasta with Broccoli Pesto- Go Running, Mama!

It’s a new year and, as I focus on finalizing my goals for 2014 by adding quantifiable terms, I’m also focused on creating meals that are quick, cost-effective, and- most importantly- nutrient dense as The Hubs kicks it into gear for his racing streak.  This orzo dish is super simple and packs a serious nutrient punch from broccoli, cauliflower, avocado, kefir, and pine nuts.

There is the issue of the bacon.  It certainly doesn’t get the “healthy” label and totally isn’t necessary to the integrity of the completed dish.  But I add it.  Because The Hubs specifically asks for it.  And because bacon.

Whether you enjoy it sans-bacon or fully loaded, I’m sure you will enjoy it on a busy night where you are still crazing nutrient rich, homemade fare.  And you’ll continue to enjoy it the next day because it makes a stellar leftovers lunch as well.

Enjoy!

Healthy Orzo Pasta with Broccoli Pesto- Go Running, Mama!

Orzo Pasta with Broccoli Pesto

Ingredients:

  • 6 slices of bacon cut into 1 inch pieces
  • 1 1/2 cups orzo pasta
  • 4 cups raw broccoli cut into small florets and stems
  • 1 cup cauliflower cut into small florets and stems
  • 2 cloves of garlic
  • 2/3 cups pine nuts
  • 1/3 cup grated parmesan cheese
  • 2 limes
  • 1/3 cup olive oil + more for pasta water
  • 1/4 cup plain kefir
  • 1 avocado, peeled, pitted, and cubed
  • sea salt

Directions: Spread bacon in a single layer in a large skillet and cook over medium heat until browned, stirring frequently, about 20 minutes.  Transfer to paper towels to drain.

Prepare the orzo according to directions, adding a glug of olive oil to the water to help keep pasta from sticking together.  Drain, rinse with cold water, and drain well once more, removing to a separate bowl.

Add 3/4 cup water to the pot and bring to a boil.  Add a large pinch of salt to the water and stir in the broccoli and cauliflower.  Cover and cook for 1 minute to soften ever so slightly.  Quickly drain the veggies in a strainer and run under cold water to stop them from cooking.  Drain well.

Grate the zest of one lime and set aside.

Combine two cups of the cooked broccoli (avoid the cauliflower florets for texture reasons), the garlic, 1/3 cup of the pine nuts, the parm, 1/4 tsp sea salt, and 2 generous tbs of lime juice in the food processor.  Add the olive oil and kefir and pulse until smooth.

Toss the orzo, bacon, and remaining veggies.  Add the pesto and lime zest and toss to coat.  Fold in the avocado gently before serving.

Makes 6-8 adult dinner portions.

One Response to “Healthy Orzo Pasta with Broccoli Pesto”

  1. Laura Whitener January 15, 2014 at 5:26 am #

    This looks Devine and meets all my new dinner criteria. I can’t wait to try this.

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