Broccoli Pesto Orzo with Lemon & Avocado

The rain is slowly drizzling outside the window as I sit here today. It's overcast and beautifully misty out there. The pitter patter of the rain drops hitting the roof is so peaceful. It's the kind of day that makes you just want to curl up in a big sweater, grab a wonderful book, and settle into a comfy chair. In fact, that's just what I did after making this delicious pasta dish for lunch. I'm currently reading The Guernsey Literary and Potato Peel Pie Society. I'm not too far into it yet, but so far it's been a page-turner - a little bit of World War II history, charming England, and a touch of romance all rolled into one book. I have high hopes for it.

As for this pasta. I had high hopes for it, too, upon seeing it in Heidi's new book. And, as usual, it fulfilled those high hopes. This dish is quick and easy to put together. The creme fraiche and lemon zest add a touch of brightness while a bit of diced avocado lends a bit of creaminess. This is the perfect kind of nutrition- and flavor-packed lunch I love. I hope you'll try it soon.

Also, pick up that book if you're ever on your way past the library. I think it's going to be a good one.

Notes: Heidi notes in her book that if you can't find orzo, substituting another tiny pasta, or even farro or wheat berries, would be great. I can imagine if you also don't have pine nuts on hand, walnuts would make a nice substitution.

Adapted from Super Natural Every Day