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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.