Best 9 Butternut Orecchiette With Arugula And Pine Nuts Recipes

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Butternut orecchiette with arugula and pine nuts is an exquisite and delectable dish that tantalizes the taste buds with its harmonious blend of textures and flavors. Embark on a culinary journey as we unveil the secrets behind crafting this delectable dish, exploring the perfect combination of earthy butternut squash, tender orecchiette pasta, peppery arugula, and nutty pine nuts, all enveloped in a luscious sauce that elevates the dish to new heights of culinary excellence.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT ORECCHIETTE WITH ARUGULA AND PINE NUTS



Butternut Orecchiette With Arugula and Pine Nuts image

Slightly adapted for my tastes from blog "The First Mess"; gorgeous photos there of this vegetarian recipe! Posted here for safekeeping.

Provided by Raquel Grinnell

Categories     < 4 Hours

Time 1h15m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 16

1 butternut squash, halved lengthwise
1 tablespoon olive oil
1/4 teaspoon salt (to taste)
1/2 teaspoon fresh ground pepper (to taste)
10 fresh thyme sprigs (about a handful)
2 tablespoons olive oil
2 garlic cloves, peeled and minced
1/2 teaspoon thyme, chopped fresh leaves
1/4 teaspoon chili flakes (optional)
1/2 lemon, juiced
1 cup vegetable stock (to keep vegetarian, I usually have chicken stock on hand and use that)
2 cups orecchiette (or other small pasta)
1 1/2 cups chickpeas, cooked (I use canned)
1/2 cup pecorino cheese, grated (can sub parmeggiano or grana podano)
4 cups arugula, washed and lightly packed (about two big handfuls)
1/4 cup pine nuts, toasted

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.

Nutrition Facts : Calories 599, Fat 18.2, SaturatedFat 2.2, Sodium 435.4, Carbohydrate 98.5, Fiber 12.4, Sugar 8.7, Protein 16.5

BUTTERNUT, ARUGULA AND PINE NUT SALAD



Butternut, Arugula and Pine Nut Salad image

Provided by Nigella Lawson : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 10

1 butternut squash, approximately 2 1/4 pounds
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 teaspoon ground turmeric
1 teaspoon ground ginger
2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing
1/3 cup golden raisins
1/4 cup water, from a freshly boiled kettle
1 teaspoon sherry vinegar
4 ounces (about 3 cups) arugula and other salad leaves
1/3 cup pine nuts, toasted

Steps:

  • Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
  • Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
  • Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
  • Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
  • Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.

BUTTERNUT, ARUGULA AND PINE NUT SALAD



Butternut, Arugula and Pine Nut Salad image

Provided by Food Network

Number Of Ingredients 9

1 butternut squash, approximately 2 1/4 pounds
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 teaspoon ground turmeric
1 teaspoon ground ginger
1/3 cup golden raisins
1/4 cup water, from a freshly boiled kettle
1 teaspoon sherry vinegar
4 ounces (about 3 cups) arugula and other salad leaves
1/3 cup pine nuts, toasted

Steps:

  • 2 tablespoons cold-pressed canola oil or olive oil, plus 2 tablespoons for dressing;
  • 1. Preheat the oven to 400 degrees F. Don't bother to peel, but halve and seed the butternut squash, cut into 1/2-inch-thick slices, then cut each slice into four.
  • 2. Put the butternut pieces in a bowl with the salt, spices and 2 tablespoons oil and smoosh them about, then tip onto a lipped baking sheet (lined with aluminum foil). Don't clean the bowl yet.
  • 3. Cook the squash for 30 to 40 minutes. Check to see if it is cooked through by the time the half hour's up by piercing with a fork; some squashes cook faster than others.
  • 4. Add the golden raisins to the spice-smeared bowl and cover with the freshly boiled water; once cooled, whisk in the vinegar and the 2 tablespoons oil that remain.
  • 5. Put half of the salad leaves over a large plate or bowl and arrange the butternut pieces on top. Sprinkle with the remaining salad leaves and the toasted pine nuts. Scrape the raisin-studded dressing out of the bowl to dribble over it all and toss gently before serving.
  • ;

ONE PAN ORECCHIETTE PASTA



One Pan Orecchiette Pasta image

Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil
½ onion, diced
salt to taste
8 ounces spicy Italian sausages, casings removed
3 ½ cups low-sodium chicken broth, divided, or as needed
1 ¼ cups orecchiette pasta, or more to taste
½ cup roughly chopped arugula, or to taste
¼ cup finely grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
  • Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
  • Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g

ORECCHIETTE AND ARUGULA CASSEROLE



Orecchiette and Arugula Casserole image

This is a completely vegetarian dish; can change it around by adding bits of pancetta. Easily doubled or even tripled if you want to make a more traditional-sized casserole.

Provided by dojemi

Categories     < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14

1 1/2 cups orecchiette
1 bunch arugula, stems trimmed
1 cup whole milk
1/2 cup heavy cream
1/4 cup grated parmiggiano-reggiano cheese
1/2 cup grated danish fontina
2 tablespoons basil pesto
1/4 cup pine nuts (or pignoli nuts)
1 tablespoon butter
1 tablespoon flour
1 pinch nutmeg (optional)
1 pinch cayenne pepper (optional)
sea salt
black pepper

Steps:

  • Bring a medium saucepan with salted water to boil.
  • Cook the pasta according to the box's directions to al dente. Drain, reserving the cooking water, and refill the pot with the water.
  • Bring to a boil again, and drop in the washed and trimmed arugula to blanche for 30 seconds.
  • Remove with tongs and place immediately into an ice water bath. Drain, and roughly chop the greens.
  • Preheat oven to 375 degrees.
  • Drain the pot and cook the butter and flour over medium-low eat, stirring until bubbly and evenly dispersed.
  • Add the milk and cream and keep stirring over medium heat until it begins to bubble and thicken.
  • Add the Parmiggiano, pesto, spices, salt and pepper.
  • Next add the drained pasta and arugula and the pine nuts. Taste for seasoning.
  • Divide mixture into two greased individual au gratin dishes or small, oven-proof bakeware.
  • Top evenly with the grated Fontina.
  • Bake at 375 for approximately 30-40 minutes (depending on how large your bakers are), or until top is lightly browned.
  • Let cool before serving.

Nutrition Facts : Calories 955.2, Fat 58.5, SaturatedFat 29.2, Cholesterol 156.3, Sodium 518.9, Carbohydrate 79.5, Fiber 5.2, Sugar 9.2, Protein 30.8

ORECCHIETTE WITH CORN, BASIL, AND PINE NUTS



Orecchiette with Corn, Basil, and Pine Nuts image

Provided by Julia Turshen

Categories     Pasta     Vegetarian     Kid-Friendly     Dinner     Pine Nut     Corn     Healthy     Low Cholesterol     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 7

3 cups fresh corn (from about 4 ears)
4 tablespoons (1/2 stick) butter, softened, cut into pieces, plus more to taste
1 pound orecchiette
1 teaspoon kosher salt, plus more to taste
2/3 cup torn fresh basil leaves
1/2 teaspoon freshly ground black pepper
1/2 cup pine nuts, toasted

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.

VEGGIES AND ORECCHIETTE WITH ARUGULA-WALNUT PESTO



Veggies and Orecchiette with Arugula-Walnut Pesto image

Whether entertaining friends or making dinner for your family, this colorful vegetarian pasta dish is a perfect choice. Only you need to know how easy it is to prepare!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 12

1 1/2 cups firmly packed fresh arugula leaves
1/2 cup grated Romano or Parmesan cheese
1/4 cup chopped walnuts
1 clove garlic
1/3 cup extra-virgin olive oil
3 cups uncooked orecchiette (tiny disk) pasta (12 oz)
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 pint (2 cups) grape tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In food processor, place pesto ingredients. Cover; blend on medium speed about 1 minute, stopping occasionally to scrape down sides, until smooth. Set aside.
  • Cook and drain pasta as directed on package. Return to saucepan; cover to keep warm.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Stir in mushrooms, tomatoes, salt and pepper. Cook 5 minutes, stirring frequently, until mushrooms are tender and tomatoes are soft.
  • Stir vegetables and pesto into pasta until evenly coated. Serve immediately.

Nutrition Facts : Calories 390, Carbohydrate 47 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (About 1 1/3 Cups), Sodium 200 mg, Sugar 4 g, TransFat 0 g

ORECCHIETTE WITH BUTTERNUT SQUASH AND SAGE



Orecchiette with Butternut Squash and Sage image

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 40m

Number Of Ingredients 8

Coarse salt
12 ounces orecchiette
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small butternut squash, halved and peeled, seeds and pulp scooped and reserved, flesh cut into 1/2-inch pieces (4 cups)
3 tablespoons unsalted butter
1/4 cup packed fresh sage leaves
1 1/3 cups whole-milk ricotta, for serving
Poppy seeds, for serving

Steps:

  • Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
  • Meanwhile, heat oil in a large straight-sided skillet over medium heat. Add squash seeds and pulp. Cook, stirring occasionally, until seeds puff and turn golden, 10 minutes. Season with salt; transfer to a plate. Add 2 tablespoons butter to skillet; melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes. Transfer to another plate. Add squash flesh to skillet. Season with salt, cover, and cook, stirring occasionally, until tender, 10 minutes.
  • Stir in pasta, 1/2 cup pasta water, and remaining 1 tablespoon butter. Simmer until thickened slightly, about 2 minutes. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated; season with salt. Top with squash pulp and seeds, sage leaves, ricotta, and poppy seeds. Drizzle with oil and serve.

ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA



Orecchiette With Cherry Tomatoes and Arugula image

Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes. These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured surface that will "grab" the sauce.

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Salt
¼ cup extra-virgin olive oil
3 cloves garlic, smashed
1¼ pounds large cherry tomatoes, halved
12 ounces dry orecchiette
2 cups, packed, arugula
Ground black pepper
½ cup freshly grated pecorino

Steps:

  • Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
  • Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
  • Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.

Nutrition Facts : @context http, Calories 532, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 20 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 628 milligrams, Sugar 6 grams

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. Look for ripe, in-season butternut squash, fresh arugula, and toasted pine nuts.
  • Cook the orecchiette pasta al dente: This means cooking it until it is tender but still has a slight bite to it. This will help it hold its shape and texture in the dish.
  • Roast the butternut squash until it is caramelized: This will bring out its natural sweetness and flavor. Be sure to toss the squash with olive oil and season it with salt and pepper before roasting.
  • Use a light hand with the arugula: Arugula can be a bit peppery, so you don't want to use too much of it. A small handful will add a nice pop of flavor without overpowering the other ingredients.
  • Toast the pine nuts until they are golden brown: This will bring out their nutty flavor and make them more fragrant. Be sure to watch them closely so they don't burn.

Conclusion:

This butternut orecchiette with arugula and pine nuts is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy pasta dish, give this recipe a try. You won't be disappointed!

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