Orecchiette With Purple Sprouting Broccoli Calabrian Pesto Recipes

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ORECCHIETTE WITH PURPLE SPROUTING BROCCOLI & CALABRIAN PESTO



Orecchiette with purple sprouting broccoli & Calabrian pesto image

Whip up some homemade pesto and serve with orecchiette and broccoli. This one isn't just good with pasta - you can also serve it with chicken or fish, and spoon it onto warm focaccia

Provided by Diana Henry

Categories     Dinner

Time 55m

Number Of Ingredients 14

400g purple sprouting broccoli
5 tbsp extra virgin olive oil
375g orecchiette or other pasta shapes
grated parmesan or pecorino (or vegetarian alternative), to serve
3 tbsp extra virgin olive oil
½ small red onion, chopped
1 plum tomato, chopped
75g aubergine, cut into small chunks
125g roasted peppers from a jar, drained
1 garlic clove, chopped
1 red chilli, halved, deseeded and chopped (leave the seeds in if you want a more fiery pesto)
40g blanched almonds, lightly toasted in a dry pan
60g ricotta
10g basil or parsley leaves

Steps:

  • First, make the base of the pesto. Heat 1 tbsp of the olive oil in a frying pan and add the onion, tomato and aubergine. Fry over a medium-low heat for 8-10 mins until the onion is pale gold and the tomatoes and aubergine are soft. Add the peppers and cook for a couple of minutes, then add the garlic and chilli, and cook for another 2 mins. Transfer to a plate and leave to cool.
  • Heat the oven to 190C/170C fan/gas 5. Trim the broccoli at the base, then halve any large pieces lengthways. Put in a roasting tin, drizzle with the olive oil and season. Add the garlic and turn everything using your hands - make sure the garlic is under the broccoli so it will toast without burning. Cook in the oven for 15-20 mins (check on it during cooking for doneness).
  • Meanwhile, cook the pasta in boiling salted water until al dente. It usually takes a little less time than it says on the packet.
  • For the pesto, tip everything on the plate into a food processor along with the almonds and the remaining 2 tbsp extra virgin olive oil. Season and pulse to blend everything together. Stir in the ricotta and taste for seasoning. Tear the basil and stir that in too.
  • Drain the pasta and toss it with the broccoli (including the garlicky juices from the roasting tin) then use as much of the pesto as it takes to coat the pasta and serve the rest on the side. Grind over some black pepper and serve immediately with the grated cheese.

Nutrition Facts : Calories 463 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.1 milligram of sodium

ORECCHIETTE WITH BROCCOLI RABE PESTO



Orecchiette with Broccoli Rabe Pesto image

Provided by Anne Burrell

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 7

1 bunch broccoli rabe, tough lower stems removed
1/2 cup pistachios, toasted
3/4 cup grated parmigiano-reggiano cheese, plus more for garnish
Kosher salt
1/4 cup part-skim ricotta cheese
1/2 pound orecchiette pasta
High-quality extra-virgin olive oil, for finishing (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
  • Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.
  • Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.
  • While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila!

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