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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.