Orecchiette with arugula and basil pesto

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


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



  • 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.