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

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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

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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.