Orzo with Kale Pesto and Broccoli

This is a wonderful and healthy dish to use up Farmer's Market Kale and Broccoli!

1 package of orzo or any other small-ish pasta

1 cup pine nuts or walnuts, lightly toasted

1 bunch kale, chopped and woody stems removed

1/2 cup fresh basil (I used frozen basil from Trader Joe's)

1-2 cloves of garlic

Juice from 1 lemon

~½ cup olive oil

1 large head of broccoli, cut into small florets

1/3 parmesan cheese, preferably freshly grated

Salt and pepper

1. Bring a pot of water to boiling, add a generous pinch of salt and add the orzo. Simmer for 5-7 minutes, drain when tender and let it cool.

2. Add the kale and basil to a pan of boiling water for 1-2 minutes. Run under cold water or submerge in ice water for a few seconds, then drain. Dry in some paper towel. This will preserve the bright green color so your salad does not turn a muddy green color after a few hours.

3. Bring the water back to a boil and add the broccoli. Put the lid on and cook for 1-2 minutes, just long enough to take the edge off. Quickly drain the broccoli, and run under cold water to stop the cooking. Drain well.

4. To make the pesto, combine the kale, basil, garlic, nuts, parmesan, 1/4 tsp salt, and the lemon juice and pulse in a food processor. Drizzle in the olive oil and pulse until smooth (you may need more or less than the indicated amount of olive oil to get to the desired texture).

5. Toss the orzo, broccoli florets, and about 2/3 of the pesto. Taste it and add what you like – more lemon, salt, the rest of the pesto. Top with a bit of extra parmesan if you prefer. Serve hot or cold.