Spring Pesto Orecchiette
Orecchiette is a fun shaped pasta which translates to 'little ears' in Italian. It's bowl shape is great for capturing the bright and fresh flavored pesto sauce.
Spring Pesto Orecchiette
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Category
Entrees
Cuisine
Italian
Ingredients
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1 C. Spring Peas
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6 Stalks Asparagus
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3 Tbsp. Milanese Gremolata Infused Olive Oil
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1 Clove Garlic, Finely Chopped
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1 Shallot, Thinly Sliced
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⅓ C. Parmesan Cheese, Finely Grated
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½ C. Fresh Mint, Divided
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¼ C. Fresh Parsley, Divided
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2 C. Spinach or Arugula
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5-6 Walnuts, Finely Chopped
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16 oz pkg Orecchiette Pasta
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½ C. Whipping Cream
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1 tsp. Sea Salt, Fine
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Additional Grated Parmesan (for Serving)
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Cracked Black Pepper (for Serving)
Directions
Rinse frozen peas to ensure they are thawed and drained. Trim the asparagus and slice into ¾ inch pieces. Set aside.
Add olive oil, garlic, shallot, mint, parsley, spinach and walnuts in a small food processor or blender. Blitz to break up, then blend to form a thick paste. Set aside.
Bring a medium pot of water to a boil over medium-high heat, salted with 2 tbsp salt. Once at a boil, add in pasta and cook to package directions, less one minute as the pasta will finish cooking in the sauce. Reserve ½ cup pasta water, then drain and place the pasta back into the pot.
Add asparagus and peas to the pot with the pasta and a splash of the reserved pasta water and stir to combine. Add the whipping cream to the pot and ¼ cup of the reserved pesto, stirring well to combine. Place over medium heat and stir to coat the pasta in the sauce. If the sauce is too thick, thin with some reserved pasta water. Cook pasta for 2-3 more minutes, until sauce is thick and velvety, easily coating the pasta. Serve pasta with extra parmesan cheese shavings and cracked black pepper.