Orecchiette With Carrot Hazelnut Pesto Recipes

ORECCHIETTE WITH TRUFFLE-ASPARAGUS PESTO

Steps:

• Prepare a large bowl of salted ice water. Bring a large pot of salted water to a boil. Add the asparagus and garlic and cook until the asparagus is crisp-tender, about 2 minutes. Transfer the asparagus and garlic to the ice water using a slotted spoon (reserve the pot of water). Let the asparagus and garlic cool, then drain and pat dry. Chop off the asparagus tips and set aside; roughly chop the stems.
• Make the pesto: Toast the hazelnuts in a large dry skillet over medium-high heat, about 5 minutes. Transfer to a food processor and let cool, then pulse until roughly chopped. Add the asparagus stems and garlic to the food processor; pulse until smooth. Add the basil and chervil. With the motor running, slowly add the olive oil and puree until smooth. Add the truffle pecorino, parmesan, lemon zest and juice, 1 teaspoon salt and a few grinds of pepper, pulsing until combined.
• Return the pot of water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain the pasta and return to the pot. Add the pesto, butter and the reserved asparagus tips. Cook over low heat, tossing and adding the reserved cooking water as needed to loosen, until coated. Season with salt and pepper. Drizzle each serving with olive oil and top with more truffle pecorino.

ROASTED CARROTS AND SCALLIONS WITH THYME AND HAZELNUTS

Steps:

• Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and they a're golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees.
• Immediately wrap the hazelnuts in a clean, dry dish towel. Rub them in the towel to remove the skins. Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer. Use a rolling pin to crush the nuts by rolling over them with the pin. Set aside.
• Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer. If the carrots are small, just peel and trim the tops and bottoms. If they are medium- sized, peel, cut in half and cut into 4-inch lengths. Quarter large carrots and cut into 4-inch lengths. Trim the root ends and greens from the spring onions or scallions. If they are bulbous, cut them in half. Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl. Spread in an even layer in the baking dish or on the baking sheet.
• Roast in the oven for 20 to 30 minutes, stirring every 10 minutes. The onions may be done after 10 minutes - they should be soft and lightly browned. Remove them from the pan if they are and hold on a plate. When the carrots and onions are tender and browned in places, remove from the oven. Add the onions back into the mix if you 've removed them and toss together. Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.

ORECCHIETTE WITH CARROT-HAZELNUT PESTO

Steps:

• Combine carrots, whole hazelnuts, garlic, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste.
• Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, top with chopped hazelnuts, and serve immediately.

ORECCHIETTE WITH LAMB AND MINT PEA PESTO

Steps:

• Stir together the semolina and 1/2 cup warm water in a small bowl until a dough starts to form. Knead the dough on a lightly floured flat surface until it is firm and elastic, adding water as needed, 7 to 8 minutes. Wrap the dough in plastic wrap and let rest for 30 minutes.
• Divide the dough into 2 pieces and roll each portion into a long log about 1/2 inch thick. Slice each log into 1/3-inch-long pieces. Using a butter knife, push each piece of dough down and toward yourself, it should curl up slightly. Using your thumb, push the curl in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat the cutting and shaping process with the remaining pasta dough. Set aside while you cook the lamb.
• In a large bowl, mix the ground lamb with the garlic, lemon zest and crushed red pepper; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Put a large pot of salted water over high heat and begin to bring it to a boil.
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Push the onions to one side of the pan. Add the ground meat mixture; make sure to break the meat up with a wooden spoon and cook until it is nicely browned and no longer pink.
• Deglaze with the wine, scraping up any browned bits from the bottom of the pan. Cook, stirring occasionally, until slightly reduced, about 1 minute. Set aside while you cook the pasta.
• Cook the pasta in boiling water until al dente, about 2 minutes. Reserve 1/2 cup cooking liquid. Drain the pasta.
• Add the cooked pasta, 1/4 cup reserved pasta water and the butter to the lamb mixture, tossing until the butter is fully emulsified and the sauce coats the pasta. Gradually stir in the remaining 1/4 cup of pasta water to the desired consistency. Stir in the peas. Divide the pasta among 4 bowls, top with Mint Pea Pesto, torn mint, cheese and toasted pine nuts.
• Add the peas, parsley, mint, garlic, pine nuts, cheese and a generous pinch of salt. Pulse until a chunky paste forms. With the machine running, drizzle in the oil. Continue pulsing until well combined. Season to taste with salt and pepper.

HAZELNUT PESTO

Steps:

• In a food processor blend together pesto ingredients with pepper and salt to taste until smooth. Pesto keeps, its surface covered with plastic wrap, chilled 1 week or frozen 1 month.