ONE PAN ORECCHIETTE PASTA
Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
- Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
- Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g
EASY BASIL PESTO WITH ALMONDS
Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.
Provided by SAS4U
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g
ORECCHIETTE WITH BROCCOLI RABE PESTO
Steps:
- Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
- Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.
- Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.
- While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila!
ORECCHIETTE WITH ALMOND PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil over high heat. Season well with salt. Add the broccoli rabe to the water and simmer until the stem is just tender when pierced with a knife, 2 to 3 minutes. Remove to a rimmed baking sheet to cool slightly. When cool enough to handle, squeeze out any extra water with a clean kitchen towel or paper towels.
- Add the almonds to a food processor and pulse until finely chopped, 5 or 6 times. Add the basil, oil and 1/2 teaspoon salt. Puree until combined and almost smooth. Pour the pesto into a large bowl. Add the Parmigiano-Reggiano, broccoli rabe and mozzarella and toss well to combine.
- Bring a large pot of water to a boil. Season liberally with salt. Add the orecchiette and cook until al dente, about 8 minutes. Using a slotted spoon or a pasta spider, transfer the pasta directly to the bowl with the pesto. Add 1/2 cup of the pasta water and 1/2 teaspoon salt and toss everything together until evenly coated.
- Serve warm or at room temperature.
More about "orecchiette with almond pesto recipes"
ORECCHIETTE WITH ZUCCHINI AND MINT-ALMOND PESTO | …
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Place almonds, mint, parsley, lemon juice and garlic in a food processor, turn on and stream in EVOO to form a pesto; season with salt and pepper to taste
ORECCHIETTE PASTA WITH PESTO - HIP FOODIE MOM
From hipfoodiemom.com
5/5 (1)Category MainCuisine ItalianEstimated Reading Time 3 mins
- Cook the pasta in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with a little olive oil. Cool to room temperature.
- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. OR just rinse well with water and dry with a paper towel. (This home girl does not have a salad spinner). If you need to store them: store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil (I used about a cup) into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmigiano-Reggiano (or whatever cheese you are using) and puree for a minute. I also added the salt and pepper into the food processor but you can season later when serving. Up to you!
ORECCHIETTE WITH BURRATA, TOMATOES & ALMOND PESTO …
From purewow.com
4/5 (6)Total Time 1 hr 50 minsServings 6Calories 498 per serving
- Make the roasted tomatoes: Preheat the oven to 250°F. In a medium bowl, combine the cherry tomatoes, olive oil and dried oregano. Season with salt.
- Transfer the tomatoes to a medium baking dish and roast until they are shriveled and dry, about 90 minutes.
- Meanwhile, make the pesto: In a mortar, crush the almonds, ¼ cup of the basil and a heavy pinch of salt into a paste using the pestle.
- Add a bit of olive oil to the mortar, but only as much as the herbs need in order to hydrate into a paste, no more than 3 tablespoons. (If you add too much oil, the pesto will quickly turn from green to a blackish-olive color.) When you have a smooth paste, stir in the Parmigiano-Reggiano and set the pesto aside.
ORECCHIETTE WITH ALMOND PESTO AND BROCCOLI RABE | …
From giadzy.com
Author Giada De LaurentiisTotal Time 23 minsCategory Main CourseCalories 666 per serving
- Add the almonds to the top of a food processor. Pulse 5 or 6 times until finely chopped. Add the basil, olive oil and half of the salt. Puree until combined and almost smooth. Pour the pesto into a large bowl. Fold in the cheese, broccoli rabe and diced mozzarella and toss well to combine.
- Bring a large pot of water to a boil. Season liberally with salt. Add the orecchiette and cook until al dente, about 8 minutes. Using a slotted spoon or a pasta spider, remove the pasta from the water and add directly to the bowl with the pesto, tomatoes and mozzarella. Add 1/2 cup of the pasta water and remaining 1/2 teaspoon salt and toss everything together until evenly coated. Serve warm or at room temperature.
ORECCHIETTE PASTA WITH ALMOND PESTO - GIADZY
From giadzy.com
5/5 (4)Author Giada De LaurentiisServings 8Total Time 23 mins
- Add the almonds to the top of a food processor. Pulse 5 or 6 times until finely chopped. Add the basil, olive oil and half of the salt. Puree until combined and almost smooth. Pour the pesto into a large bowl. Fold in the cheese, tomatoes and diced mozzarella and toss well to combine.
- Bring a large pot of water to a boil. Season liberally with salt. Add the orecchiette and cook until al dente, about 8 minutes. Using a slotted spoon or a pasta spider, remove the pasta from the water and add directly to the bowl with the pesto, tomatoes and mozzarella. Add 1/2 cup of the pasta water and remaining 1/2 teaspoon salt and toss everything together until evenly coated. Serve warm or at room temperature.
ORCHIETTE WITH PESTO - FLORA FINE FOODS
From florafoods.com
Estimated Reading Time 50 secs
ORECCHIETTE PASTA - THE PASTA PROJECT
From the-pasta-project.com
Estimated Reading Time 6 mins
PESTO PASTA RECIPE | COMFORT FOOD RECIPES | SBS FOOD
From sbs.com.au
4/5 (35)Servings 4-6Cuisine ItalianCategory Dinner
10 BEST ORECCHIETTE PASTA RECIPES - YUMMLY
ORECCHIETTE WITH ARUGULA PESTO & ALMONDS | ITALIAN FOOD ...
From italianfoodforever.com
Servings 4Category Dried Pasta-Vegetables
- While you wait, place your arugula, garlic, lemon juice, red pepper (if using) and almonds into a food processor and pulse until chopped.
ORECCHIETTE WITH FRESH TOMATOES AND ALMOND-PECORINO PESTO ...
From foodandwine.com
Servings 4Total Time 30 mins
- In a large pot of generously salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
- Meanwhile, in a food processor, combine the basil, almonds, garlic and crushed red pepper and pulse until very finely chopped. Add the pecorino and pulse until chopped. With the machine on, slowly pour in the olive oil. Season the pesto with salt and pepper.
- Return the pasta to the pot and add the pesto. Using your hands, crush the tomatoes and add them to the pot. Add 1/2 cup of the reserved pasta cooking water and cook over low heat, tossing, until the sauce is thick and creamy, about 1 minute; add more of the pasta cooking water if the sauce is dry. Season the pasta with salt and pepper. Transfer to bowls and serve.
EAT LIKE AN ITALIAN: 10 AMAZING ORECCHIETTE RECIPES ...
From marthastewart.com
Estimated Reading Time 2 mins
ARUGULA PESTO ORECCHIETTE WITH GARLIC OLIVE OIL RECIPE ...
From sonomafarm.com
Estimated Reading Time 30 secs
SPINACH ALMOND PESTO ORECCHIETTE WITH LEMON OLIVE OIL RECIPE
From sonomafarm.com
5/5 (1)
BROCCOLI PESTO ORECCHIETTE MEAL KIT DELIVERY | GOODFOOD
From admin.makegoodfood.ca
COOK THIS: ORECCHIETTE WITH BURRATA, TOMATOES AND ALMOND ...
From nationalpost.com
RECIPE: ORECCHIETTE PASTA WITH BURRATA CHEESE, ALMOND ...
From ocregister.com
FOOD NETWORK - ORECCHIETTE WITH ALMOND PESTO | FACEBOOK
ORECCHIETTE WITH ALMOND PESTO RECIPE | GIADA DE LAURENTIIS ...
ORECCHIETTE WITH ALMOND PESTO AND BROCCOLI RABE: GIADA DE ...
From sheknows.com
RACHAEL RAY: ORECCHIETTE WITH ZUCCHINI AND MINT-ALMOND ...
From foodus.com
ORECCHIETTE WITH TOMATO-RICOTTA ALMOND PESTO | CHRISTOPHER ...
From 177milkstreet.com
ORECCHIETTE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ORECCHIETTE AND ALMOND RECIPES (9) - SUPERCOOK
From supercook.com
SAUSAGE AND PESTO ORECCHIETTE - CANADIAN LIVING
From canadianliving.com
GIADA DE LAURENTIIS MAKES ORECCHIETTE PASTA WITH ALMOND ...
From youtube.com
ORECCHIETTE WITH ALMOND PESTO | RECIPE | PASTA DISHES ...
From pinterest.ca
ORECCHIETTE WITH ALMOND PESTO | RECIPE | FOOD NETWORK ...
From pinterest.ca
ORECCHIETTE WITH ALMOND PESTO RECIPE - FOOD NEWS
From foodnewsnews.com
ORECCHIETTE WITH ALMOND PESTO RECIPE - FOOD NEWS
From foodnewsnews.com
ORECCHIETTE WITH ZUCCHINI AND MINT-ALMOND PESTO - RECIPES LIST
From recipes-list.com
ORECCHIETTE WITH ALMOND PESTO | PUNCHFORK
From punchfork.com
GIADA DE LAURENTIIS MAKES ORECCHIETTE PASTA WITH ALMOND ...
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love