Orecchiette With Corn Basil And Pine Nuts Recipes

ORECCHIETTE WITH CORN, BASIL, AND PINE NUTS

Steps:

• Combine corn and 4 Tbsp. butter in a large bowl.
• Cook orecchiette in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to corn mixture. Stir vigorously and add pasta cooking liquid and butter as needed to fully coat. Stir in basil, pepper, and remaining 1 tsp. salt.
• Transfer pasta to a serving bowl or platter and top with pine nuts. Serve immediately.

ORZO WITH BASIL AND PINE NUTS

Steps:

• Heat the oil in a small saucepan. When the oil is hot, add the pine nuts and saute them over high heat for two to three minutes, until they are lightly golden. Turn off the heat; add the basil and salt and pepper to taste.
• Set the sauce aside.
• Bring two quarts of water to a boil; add a teaspoon of salt. Add the orzo and cook for 8 to 10 minutes until the orzo is tender. Do not overcook. Drain. Place the orzo in a large bowl, pour the sauce over the pasta and toss well.
• Serve with the pot roast

ORECCHIETTE WITH CORN, JALAPEñO, FETA AND BASIL

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta, and cook until it is just short of al dente, about 10 minutes. Drain, reserving 1 cup of pasta cooking water.
• While pasta cooks, make the sauce: In a 12-inch skillet, melt butter over medium heat. Add jalapeño, and cook until softened, about 1 to 2 minutes. Add corn, and cook until it begins to brown in spots, about 3 to 4 minutes. Season with salt. Add 1/4 cup of pasta water and bring to simmer and cook until reduced by half, about 1 to 2 minutes.
• Add pasta to skillet, tossing to coat with sauce. Add feta cheese and an additional 1/4 cup of pasta water, tossing until pasta is slick and glossy with sauce. If needed, add in another 1/4 cup pasta water. Stir in basil. Transfer to a large bowl and scatter with remaining basil. Season with flaky salt, if desired.

BUTTERNUT ORECCHIETTE WITH ARUGULA AND PINE NUTS

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Scatter the handful of thyme sprigs across the paper. Rub the halves of squash with 1 tablespoon of olive oil, sprinkle with salt and pepper and lay face down on the thyme sprigs. Place squash in the oven and roast until very tender, about 30 minutes. Remove from the oven and cool.
• Once you can handle the squash, scoop the cooked flesh from the skins into a bowl, discarding the thyme sprigs. Set aside.
• In a large soup pot, heat the remaining 2 tbsp olive oil over medium heat. Add the garlic, thyme and chili flakes, stirring constantly until fragrant, about 1 minute. Add the roasted squash and stir it all up, mashing the squash down into the sautéing aromatics. Add the lemon juice and the vegetable stock, stir until roughly combined and remove from the heat. Puree the squash and garlic mixture in a blender or food processor, adding more liquid if necessary.
• Return the squash sauce to the soup pot over medium heat. Season with a fat pinch of salt and lots of pepper at this point.
• Cook pasta according to package directions. Reserve 1/4 cup of cooking water before draining.
• Once squash sauce is simmering, add cooked pasta, chickpeas, pecorino, arugula and pine nuts, reserving a bit of each for garnish if you like. Add some of the pasta water of you want to loosen the mixture up a bit. Serve hot.