Orecchiette with Trapanese-style pesto
Prep
20 mins
Cook
15 mins
Servings
6
Difficulty
Medium
This is my go to weeknight dinner when I want something that feels special but doesn't demand hours in the kitchen. Orecchiette with Trapanese style pesto comes together in just 35 minutes from start to finish, which means you can have a restaurant quality meal on the table on even your busiest evenings. The beauty of this Sicilian inspired dish lies in its simplicity and the brilliant swap of almonds for the traditional pine nuts, making it easier on the wallet. Almonds bring wonderful heart healthy fats and protein to every bite, while the peppery rocket and fresh basil keep everything vibrant and full of flavour. It's the kind of pasta that tastes like you've fussed over it all afternoon, but really you've barely broken a sweat.
Ella x
Ingredients
- 500 gramsorecchiette
- 1 clove/sgarlic clove
- 100 gramsblanched almonds(toasted and roughly chopped)
- 25 gramsbasil
- 250 gramsdulce deliciosa vine tomatoes(packs No.1 British Dulce Deliciosa Vine Tomatoes, off the vine, halved )
- 60 gramspecorino(finely grated, plus extra to serve)
- 4 tbspextra virgin olive oil(plus extra to serve)
- 150 gramswild rocket
Detail level
Instructions
- 1
Cook the pasta in a large pan of salted boiling water according to pack instructions. Meanwhile, place the garlic, almonds and most of the basil, including the stems, into a food processor and blitz until chopped. Add half the tomatoes, the cheese and 4 tbsp oil, then blitz to a saucy consistency.
- 2
Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan with the pesto and the remaining tomatoes, then stir until combined, adding a little reserved water to loosen if needed.
- 3
Put the rocket into a large bowl, dress with a drizzle more oil, then finish with a few shavings of pecorino to serve on the side. Spoon the pasta into bowls, then top with more cheese and a few basil leaves
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