Orecchiette With Truffle Asparagus Pesto Recipes

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PESTO ORECCHIETTE WITH GRILLED SHRIMP AND CORN



Pesto Orecchiette with Grilled Shrimp and Corn image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

1 pound extra-large or jumbo shrimp, peeled and deveined
2 ears corn, shucked
3 tablespoons olive oil, plus more for drizzling
1 pound orecchiette pasta
4 cloves garlic, sliced
1 serrano pepper, thinly sliced
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons Basil Pesto, recipe follows
Grated Parmesan, for garnish
Fresh basil leaves, for garnish
2 cloves garlic
Zest of 1 lemon
1/4 cup shelled and toasted pistachios
1 cup olive oil
Kosher salt and freshly cracked black pepper
2 cups fresh basil leaves
1/4 cup grated Parmesan

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.

ORECCHIETTE WITH ASPARAGUS AND PEAS



Orecchiette with Asparagus and Peas image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 teaspoon kosher salt, plus more for the pasta water
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 large bunch medium-thick asparagus (about 1 pound), peeled and cut into 1-inch pieces
1 pound orecchiette
One 10-ounce box frozen peas, thawed, or fresh shelled peas
1 bunch scallions, white and green parts, chopped (about 1 cup)
1/4 cup chopped fresh Italian parsley
1 cup grated Grana Padano cheese
Pea tendrils, for garnish

Steps:

  • Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid.
  • Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1 1/2 cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes.
  • When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.

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