Vibrantly coloured and flavoured, pesto is ideal for saucing pasta as well as served as a dip, or with chicken, fish and lamb.
Serves: 4
INGREDIENTS
500 grams dried orecchiette pasta
200 grams bocconcini
2 tablespoons roughly chopped roasted almonds
Pesto
1 cup frozen peas, thawed
1 cup small florets of raw broccoli
small handful basil leaves
⅓ cup roasted almonds
1 clove garlic, crushed
2 tablespoons lemon juice
⅓ cup freshly grated Parmesan
¼ cup olive oil
sea salt and freshly ground pepper
METHOD
Pesto: Place all the ingredients in a food processor and process until well chopped but not totally smooth. Season well and thin with a little water if too thick. Set aside.
Pasta: Cook the pasta in a large saucepan of salted, boiling water until al dente.
Drain and reserve ¼ cup of the cooking water. Tip the pasta back into the saucepan and add the pesto and the cooking water. Stir gently over a medium heat until hot.
To serve: Divide the pasta between bowls and top each one with a couple of ripped bocconcini. Drizzle with a little olive oil, a grind of pepper and the chopped almonds.
Pantry Note: Orecchiette pasta is a type of pasta from Puglia, shaped like a small ear (in Italian “ear” is “orecchio”). Each one is about 2cm in size and looks like a small white dome with a thinner centre than edge and a rough surface.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!