Orecchiette With Basil And Pistachio Pesto And Green And Yellow Beans Food

ORECCHIETTE WITH BASIL AND PISTACHIO PESTO AND GREEN AND YELLOW BEANS

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile grind the basil leaves and pistachios in a food processor fitted with the steel blade, or in a mortar and pestle. Add salt to taste and slowly drizzle in the olive oil. Blend or grind until smooth.
• Mash the garlic in a mortar and pestle or through a garlic press and add to the basil mixture. Blend together. Add the cheese and blend together. Taste, adjust salt and add pepper. Transfer to a large pasta bowl.
• When the water comes to a boil, salt generously and add the orecchiette. Set the timer for 10 minutes, and after 5 minutes add the green beans. Boil the orecchiette and beans until the pasta is cooked al dente, another 5 to 6 minutes. Remove 1/2 cup of the cooking water from the pot and add 2 to 4 tablespoons to the pesto. Stir with a fork or a whisk until the pesto is smooth (add more water if desired). Drain the pasta and beans, toss with the pesto and serve.

ORECCHIETTE WITH PESTO, BROAD BEANS AND ITALIAN SAUSAGE

Steps:

• First, add the broad beans to salted boiling water and cook them until tender. Drain them and remove the outer greyish skin. While the beans are draining, add the orecchiette to salted boiling water as well and cook them al dente, as per package. Take them out and drain them.
• Cook the onion and the sausage, stirring, until the onion changes color. Add the garlic and cook for few seconds. Mix in the pasta, the broad beans and the pesto and toss to coat everything in everything.
• This dish is abundant in great mild flavors so there is no need to add much else. Serve with some grated Pecorino cheese, a splash of olive oil and generous amounts of freshly ground black pepper.

ORECCHIETTE WITH PISTACHIO PESTO

Steps:

• In a large pot of boiling salted water, cook the pasta until al dente.
• Meanwhile, in a food processor, pulse the pistachios until coarsely chopped.
• Add the oil, mint and garlic and pulse just to combine.
• Transfer to a pasta bowl, stir in the cheese and scallions; season with salt & pepper & crushed red pepper, if using.
• Drain the pasta, reserving 1/2 cup of the cooking water.
• Return the pasta to the pot.
• Add the cooking water and the pesto and cook over low heat, tossing, until coated, 1 minute.
• Transfer the pasta to the bowl and serve, passing extra cheese on the side.