Pastas & noodles , Main dishes , Sides , Vegetarian , Vegetarian dishes

Orecchiette with arugula and basil pesto

Name: Orecchiette with arugula and basil pesto
Prep time: 15 min
Cook time: 10 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 1/2 cup baby arugula; 2 cup fresh basil leaves; 1/3 cup fresh grated pecorino romano cheese + a little for the service; 1/3 cup pecans, coarsely chopped; About 7 tablespoons olive oil; 2 1/2 tablespoons lemon juice; 2 small garlic cloves, crushed; Salt and pepper from the mill; 500 g orecchiette pasta; 1/4 cup lightly roasted pine nuts; Olive oil; Salt and pepper from the mill

Preparation 15 min
Cooking 10 min
Servings 4 to 6
Freezing Absolutely

I had the pleasure of testing @padernokitchenware small appliances. I received the 3-Cup Food Chopper and their Canadian Professional Copper Clad Cookware Set and I’m in love! . The chopper is compact, super slick and extremely effective. As for the copper cook set, no need to tell you how much I love it! It is solid, it spreads the heat perfectly and has a legendary look. What a pleasure to cook with luxury equipment that elevates all my cooking moments! Here, I present you a fresh orecchiette with arugula and basil pesto recipe. It’s super easy to make thanks to their small appliances. Perfect for a summer lunch, outside, with good friends! Tip: You can use this pesto for other recipes! #itsacookingthing #paderno #ad

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Ingredients for the pesto

1 1/2 cup baby arugula
2 cup fresh basil leaves
1/3 cup fresh grated pecorino romano cheese + a little for the service
1/3 cup pecans, coarsely chopped
About 7 tablespoons olive oil
2 1/2 tablespoons lemon juice
2 small garlic cloves, crushed
Salt and pepper from the mill

Ingredients for the rest

500 g orecchiette pasta
1/4 cup lightly roasted pine nuts
Olive oil
Salt and pepper from the mill

Preparation

In the Paderno 3-Cup Food Chopper, add the ingredients for the pesto and season with salt and pepper. Purée for 5 to 10 seconds then mix with a spoon. Puree for 5 seconds a second time. Adjust the texture with a little olive oil if necessary. Taste and adjust seasoning if necessary. Reserve in the fridge.
In a large saucepan filled with salted boiling water, cook pasta al dente following the directions on the package. Pour into a colander, drain and return to the large saucepan.
Add the pesto, the pine nuts, a drizzle of olive oil then season with salt and pepper. Mix and serve immediately! Garnish with pecorino cheese to taste.

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Our sommeliers suggest

Cantina Filippi Castelcerino Soave 2021

Vénétie, Italie

Produced by Filippo Filippi, this wine composed of 100% Garganega is expressed on notes of green fruit, almond and lemon. With great freshness, it is a perfect match with a green pesto, recalling the bitter and tangy side. See the product

WIPA Pamplemousse, 5.4%

Microbrasserie Charlevoix

IPA of wheat with grapefruit, this Charlevoix beer will offer you the complementary aroma to the recipe! Indeed, the grapefruit is an aromatic cousin both of the rocket but also of the basil. The moderate bitterness of beer is attenuated by the bitterness of the pesto. Indeed, bitterness in the dish + bitterness in the glass = less bitterness felt! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!