Olive Garden Orecchiette With Red Pepper Pesto Recipes

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ORECCHIETTE WITH ALMOND PESTO



Orecchiette with Almond Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

Kosher salt
1 bunch broccoli rabe, cut into 1-inch pieces
1/2 cup roasted unsalted almonds
2 cups packed fresh basil leaves
3/4 cup extra-virgin olive oil
1 cup freshly grated Parmigiano-Reggiano
1 pound fresh mozzarella cheese, cut into 1/3-inch dice
1 pound orecchiette pasta

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.

OLIVE GARDEN LINGUINE A PESTO



Olive Garden Linguine a Pesto image

Make and share this Olive Garden Linguine a Pesto recipe from Food.com.

Provided by byZula

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 ounces fresh basil
1/2 cup pine nuts
2 small garlic cloves
1/4 cup extra virgin olive oil
1/2 cup grated parmesan cheese
1/4 cup grated romano cheese
1/2 teaspoon fresh ground black pepper
1 lb linguine
2 tablespoons butter, cut small pieces (optional)

Steps:

  • Combine the basil, pine nuts, olive oil and garlic in a food processor until finely chopped.
  • Transfer to a bowl and mix in the cheeses and black pepper.
  • (This sauce does not call for salt because of the saltiness of the cheeses used.).
  • In a large pot, bring 5 quarts of water to a boil. Add about 1 tablespoon of salt.
  • Add the pasta and stir frequently until al dente (about one or two minutes less than the cooking time recommended on the package).
  • Drain the pasta, reserving 3 ounces of the cooking water.
  • Place the pasta, pesto sauce, water, and butter in a large bowl and toss until all ingredients are well mixed.
  • Serve immediately.

Nutrition Facts : Calories 738.2, Fat 31.9, SaturatedFat 6.1, Cholesterol 16.5, Sodium 263.6, Carbohydrate 89.3, Fiber 4.7, Sugar 3.9, Protein 24.5

ORECCHIETTE WITH BROCCOLI-RABE PESTO



Orecchiette with Broccoli-Rabe Pesto image

Crisp salami adds a welcome piquant crunch to this bright, nutty fall pasta, but feel free to omit if you want to keep it vegetarian.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 10

1 pound broccoli rabe, tough stems removed
Kosher salt and freshly ground pepper
1 small clove garlic, smashed and peeled
1/3 cup walnuts, toasted
1 ounce pecorino, grated (1/2 cup)
2 teaspoons fresh lemon juice
5 tablespoons extra-virgin olive oil
4 ounces salami, such as sopressata, thinly sliced (1/2 cup)
1 pound orecchiette
Pinch of freshly grated nutmeg

Steps:

  • Cook broccoli rabe in a large pot of salted boiling water until bright green and tender, 2 to 3 minutes. Transfer with a slotted spoon to an ice bath; drain well. Add to the bowl of a food processor with garlic, walnuts, cheese, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add 1/4 cup oil; process until smooth.
  • Heat remaining 1 tablespoon oil in a skillet over medium. Add salami; cook until crisp, 2 to 3 minutes. Transfer to paper towels.
  • Meanwhile, return pot of water to a boil. Add pasta; cook until al dente. Drain, reserving 2 cups water. Add pasta to skillet with pesto and half of salami. Add pasta water, 1/4 cup at a time, to evenly coat. Season with pepper and nutmeg, sprinkle with remaining salami, and serve.

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