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Creamy Orzo and Chickpeas
with olives / artichokes / broccoli

Active: 40 min Total: 40 min
Crème fraîche is a thick, rich dairy product similar to sour cream, but it's the key to the creamy sauce that's served with this pasta. There's no need to pre-cook the sauce - just toss it with everything at the end and you're ready to eat.
Smarts: We've suggested serving roasted broccoli as a side dish, but feel free to just stir it into the pasta if you prefer.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Creamy Orzo and Chickpeas:
  • Pasta, uncooked orzo - 1 1/2 cup
  • Garlic - 3 cloves , chopped
  • Onions, medium and red - 1/4 , thinly sliced
  • Artichoke hearts (14 oz / 397 g) - 1 can , drained and quartered (look for quartered hearts)
  • Olives, pitted Kalamata - 1/2 cup , halved lengthwise
  • Capers - 1 Tbsp , drained and rinsed
  • Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Crème Fraiche- Mustard Sauce (ingredients listed separately) - 12 Tbsp
Crème Fraîche-Mustard Sauce:
  • Crème fraîche - 1/2 cup (sub sour cream, but it won’t be quite as thick and rich)
  • Lemon juice - 2 Tbsp
  • Mustard, Dijon - 2 Tbsp
  • Thyme, dried - 1/2 tsp
Roasted Spicy (or not) Broccoli:
  • Broccoli - 1 lb , chopped
  • Oil, cooking - 2 tsp
  • Vinegar, red or white wine - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp

Prep

  1. Pasta - (If prepping right before cooking, get oven heating before continuing with prep.) Cook pasta according to package instructions. (Can be done up to 5 days ahead)
  2. Broccoli / Garlic / Onions / Artichoke hearts / Olives / Capers - Prep as directed. Store broccoli and garlic each in their own containers. Combine onions and artichoke hearts in one container. Combine olives and capers in a fourth container. (Can be done up to 5 days ahead)
  3. Make sauce - Combine crème fraîche, lemon juice, mustard, and thyme. (Can be done up to 5 days ahead)
  4. Beans - Drain and rinse.

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Make

  1. Heat oven to 425F / 218C.
  2. Spread broccoli out on a sheet pan and toss with oil (portion for broccoli), vinegar, red pepper flakes, and some salt and pepper.
  3. Roast broccoli, shaking the pan halfway through cooking, until tender, 20 to 25 minutes.
  4. When broccoli is nearly finished roasting, heat a wok or large skillet with oil (portion for pasta) over medium heat. Add onions, artichoke hearts, and garlic to heated pan with a pinch of salt. Saute until garlic is fragrant and onions are starting to soften, 3 to 4 minutes. Stir in olives, capers, and beans and cook until warmed through, ~1 minute. Add pasta and cook until heated through.
  5. Remove pan from heat and stir in sauce. Taste pasta and season with some salt and pepper if needed.
  6. Serve pasta with broccoli on the side. Enjoy!

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