Orecchiette With Lamb And Mint Pea Pesto Recipes
ORECCHIETTE WITH ALMOND PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
ORECCHIETTE WITH GARBANZOS, TOMATOES, FETA, AND MINT
Categories Bean Pasta Tomato Sauté Vegetarian Quick & Easy Feta Mint Summer Cilantro Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Meanwhile, combine tomatoes, 6 tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in large bowl. Season to taste with salt.
- Heat remaining 1 tablespoon olive oil in medium skillet over medium-high heat. Add garbanzo beans and sauté until lightly browned, about 5 minutes. Add garbanzo beans and pasta to tomato mixture in bowl; toss to coat. Add feta; toss briefly. Season to taste with salt and pepper. Garnish with mint and cilantro sprigs. Serve warm or let stand at room temperature up to 2 hours. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
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