Orzo with Broccoli-Mint Pesto
You may serve this as either a main course or a side dish. The mint and broccoli sauce is a nice change from traditional basil pesto -- and it's much lower in fat. Orzo is a type of small pasta that resembles grains of rice.
2 cups broccoli florets, lightly steamed
1/4 cup chopped fresh flat-leaf parsley
4 cloves garlic
1/2 cup low-sodium vegetable stock
1/4 cup coarsely chopped walnuts
1 tablespoon grated Parmesan cheese
2 teaspoons dried mint
pinch ground red pepper
12 ounces orzo
1 teaspoon onion powder
1/4 teaspoon garlic powder
In the work bowl of a food processor, combine the broccoli, parsley and garlic; process until coarsely chopped. With the motor running, add the stock, walnuts, Parmesan, mint and pepper; process until smooth. Set this pesto mixture aside.
In a medium pot of boiling water, cook the orzo for 10 to 12 minutes, or until tender. Drain and place in a serving bowl. Sprinkle with the onion powder and garlic powder; toss to mix well. Add the pesto mixture and toss well.