Simple Saturday: Broccoli Pesto Orzo

Sometimes I love making a meal plan and having everything prepared and figured out for the week.

And then other times, I love just exploring the fridge, freezer and pantry and creating something new and fun for dinner.

It’s sort of a Chopped situation that’s a lot less stressful than the TV show.

This recipe came about from one of those situations. In this case, my secret ingredients were a partial box of orzo, pesto, sun dried tomatoes and broccoli.

Then, I had a great idea to kill two birds with one stone. Cook the pasta, then add in the broccoli to cook it, too. Then, mix in pesto and sun dried tomatoes, and maybe finish off with some feta crumbles.

If that sounds like a good idea to you, you are right. It was delicious and full of savory flavors!

Here’s how you make Broccoli Pesto Orzo:

1. Cook 1-2 servings (about 1/2 cup) of orzo according to the package directions, but throw in some broccoli florets during the last 5 minutes of cooking.
2. Drain the pasta and broccoli, then mix in a few tbs. of pesto and some chopped sun dried tomatoes. Serve topped with crumbled feta.