Orechiette with sundried tomato pesto

ORECCHIETTE WITH SUNDRIED TOMATO PESTO

I have said several times here on the blog that I think pasta is one of the most versatile dishes there are. We can save time on days we don’t have much patience to cook but are also great for those days when we want to spend a good time in the kitchen.

Pasta can also be unpretentious for sofa and TV days or can be fine dining for two.

The recipes I make in my day-to-day life are from the GoodFood food subscription. Click here to get the same ingredients of my dishes at your home.

The recipe I share with you today is a perfect pasta for a romantic (and beautiful) dinner, but it doesn’t require much effort. And do you know the best? It’s ready in 20 minutes! I swear!

The ingredients are simple to find. Perhaps the only one with more difficulty is the sundried tomato pesto . However if you can’t buy it ready you can do it at home just by adding a few sundried tomatoes to your common pesto sauce recipe (or purchased pesto sauce).

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And what makes this dish lovely are the purple basil leaves because they contrast with the green of the arugula and the zucchini skin. But if you don’t find it, you can use regular basil.

I have said several times here on the blog that I think pasta is one of the most versatile dishes there are. We can save time on days we don’t have much patience to cook but are also great for those days when we want to spend a good time in the kitchen. Pasta can also be unpretentious [...] Recipes Orechiette with sundried tomato pesto European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 60g of arugula
  • 200g of zucchini
  • 1 bunch of purple basil
  • 19g of flour
  • 12g of Vegetable Demi-glace
  • 45ml of sundried tomato pesto
  • 225g of Orecchiette
  • 25g of Parmesan cheese
  • 3 TBS of butter
  • 7.5g of pesto seasoning (dried parsley, onion powder, paprika, garlic powder and salt)

Instructions

Mise en Place

Put a medium saucepan of water to boil.

Cut the zucchini lenghhwise and then crosswise.

Chop or mince the garlic.

Remove the basil leaves from the steam.

Preparation

Cook the pasta for about 8 minutes. Reserve 1 / 2 cup of cooking water.

In a high frying pan (or pan) warm olive oil and add half the garlic and the pesto. Stir for a few 30 seconds and add the demi-glace, half the water reserved and seasoning 1 / 3.

In another frying pan melt the butter, add the flour and the rest of the garlic. Stir for a few 3 minutes and add 1 / 2 from the rest of the seasoning to the end. Reserve.

In the same frying pan, saute the zucchini in the oil for about 2 minutes. Season with the rest of the seasoning.

To the frying pan with sauce, add the cooked pasta, 1 TBS of butter, the arugula and 1 / 2 of the basil. If needed, add the rest of the cooking water gradually. When the arugula begins to wilt, it is time to serve.

Divide the pasta into the plates and complete with 1 / 2 of the zucchini, 1 / 2 of the butter breadcrumbs and the rest of the basil.

You can serve the rest of the zucchini and butter breadcrumbs separately.

ORECCHIETTE WITH SUNDRIED TOMATO PESTO

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