Geoffrey Zakarians Orecchiette With Parsley Pesto Recipes

PESTO ORECCHIETTE WITH GRILLED SHRIMP AND CORN

Steps:

• Preheat a grill or grill pan over medium-high heat. Drizzle the shrimp and corn with oil and sprinkle with salt and pepper. Place the corn and shrimp on the grill. Grill the shrimp until cooked through and evenly charred, 2 to 3 minutes per side. Grill the corn until charred, 5 to 8 minutes per side. Remove from the grill and cool. Cut the shrimp in half lengthwise, head to tail. Cut the corn kernels off the cobb.
• Bring a large pot of generously salted water to a boil. Add a pasta insert. Pour in the pasta, stir, and boil until al dente, 8 to 10 minutes. Remove the pasta insert with the pasta; keep the water boiling.
• Heat a large skillet over medium-high heat. Add the 3 tablespoons oil, garlic and serrano pepper. Sprinkle with salt and pepper and cook, stirring, for 1 to 2 minutes. Add the grilled corn and shrimp. Dip the pasta insert back in the water briefly, then lift the insert out, shake off excess water and add the pasta to the skillet. Turn off the heat and add the butter, Basil Pesto and some Parmesan. Toss to coat. Adjust the seasoning with salt and pepper.
• Serve with more Parmesan sprinkled over the top. Garnish with basil leaves.
• Pulse the garlic, lemon zest, pistachios, 1/4 cup oil, salt and pepper in a food processor until coarse. Add the basil and another 1/4 cup oil and pulse a few times to combine. Blend the mixture while streaming in the remaining oil. Once combined, add the Parmesan and puree until. Reserve for pasta.

GEOFFREY ZAKARIAN'S ORECCHIETTE WITH PARSLEY PESTO

Steps:

• Bring a large pot of salted water to boil
• Add the pine nuts, garlic and half of the oil to a food processor and pulse until just combined
• Add the parsley, 1 teaspoon salt, the pepper and nutmeg
• Pulse, adding the remaining oil in a steady stream, scraping down the sides, to make a chunky paste
• Add the cheese and pulse just to combine
• When the pasta water is thoroughly boiling, add the pasta and cook according to package directions until al dente
• When ready to serve, drain the pasta, reserving about 1/3 cup pasta water
• Toss until the butter melts and the pasta is coated with a glossy sauce
• Serve immediately, finishing with the additional cheese
• Top Tips for the Perfect Pasta by Geoffrey Zakarian: 1
• ) Even though Grandma told us to, do not put oil in the water
• 2
• ) Add plenty of salt to a large boiling pot of water
• You want the water to taste like the sea
• 3
• ) Cook the pasta about 75% to 85% done
• That's because the pasta will continue cooking in the sauce
• 4
• ) Save half of the cooking water
• It's the glue that makes it all get along!

PANTRY PASTA

Steps:

• Bring a large pot of salted water to a boil.
• In a large saute pan over medium heat, heat 1 tablespoon olive oil. Add the bacon and cook until it just starts to get a little crispy, about 5 minutes. Add the crushed red pepper, garlic and shallot and cook, stirring, until tender, 3 to 5 minutes. Add the beans and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper.
• Meanwhile, cook the orecchiette in the boiling water for the amount of time specified on the box, minus 2 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta.
• Add the pasta to the pan with the artichokes and beans and toss over medium heat. Add the pasta water and continue to cook until the pasta achieves an al dente texture and the sauce is coating the pasta. Remove from the heat and add half of the Parmesan. Mix in the butter and half of the parsley. Season with more salt and pepper. Transfer to large serving bowl and garnish with the remaining Parmesan, parsley and 2 tablespoons olive oil.