Orzo With Broccoli Pesto
|Uncooked orzo pasta||10 Ounce (1 1/4 Cups)|
|Olive oil||4 Tablespoon, divided (1 Tablespoon Plus 2 Tablespoons)|
|Packed basil leaves||1⁄2 Cup (8 tbs)|
|Broccoli florets||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), peeled|
|Dry sherry/Madeira||4 Teaspoon|
|Small broccoli florets||1 1⁄4 Cup (20 tbs)|
|Grated parmesan cheese||4 Tablespoon|
|Pine nuts||4 Tablespoon, toasted|
|Ground black pepper||To Taste|
To Cook Orzo: Bring a medium saucepan of salted water to a boil.
Cook orzo until tender to the bite, about 10 minutes.
Drain, transfer to a medium bowl (microwavesafe if you wish to reheat it), and toss with 1 tablespoon olive oil.
To Make Pesto: While orzo cooks, in a food processor with the metal blade, process basil, broccoli, and garlic until minced.
Pulse in sherry or madeira until mixture is pureed.
Add pesto to cooked orzo and toss to coat.
(Orzo may be refrigerated overnight.) To Cook Broccoli: Up to 4 hours before serving, place 1 1/2 cups broccoli florets in a microwavesafe pie dish and add 1/4 inch of water.
Cover with vented plastic wrap and microwave on high (100%) for 2 to 4 minutes, or until tender but still bright green.
Drain and stir into orzo.
If not serving immediately, cover and leave at room temperature.
To reheat, microwave orzo with broccoli on high (100%) for 2 to 4 minutes, or until heated through, stirring once.
Add olive oil and as much parmesan cheese, pine nuts, and salt and pepper as desired and toss well.