Orecchiette With Lamb And Mint Pea 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.

ORECCHIETTE WITH GARBANZOS, TOMATOES, FETA, AND MINT



Orecchiette with Garbanzos, Tomatoes, Feta, and Mint image

Categories     Bean     Pasta     Tomato     Sauté     Vegetarian     Quick & Easy     Feta     Mint     Summer     Cilantro     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 pound orecchiette (ear-shaped pasta)
1 pound Golden Grape or cherry tomatoes (scant 4 cups), halved
7 tablespoons extra-virgin olive oil, divided
1/3 cup chopped fresh mint plus sprigs for garnish
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro plus sprigs for garnish
2 garlic cloves, minced
1 15 1/2-ounce can garbanzo beans (chickpeas), drained, patted dry
6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)

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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