Best 3 Orecchiette With Basil And Pistachio Pesto And Green And Yellow Beans Recipes

Immerse yourself in the culinary symphony of orecchiette pasta, enveloped in a vibrant basil and pistachio pesto, where piquant flavors dance harmoniously with the delicate sweetness of green and yellow beans. This exquisite dish will take you on a gastronomic journey, combining the rustic charm of orecchiette with the elegance of the pesto, while the tender beans add a harmonious balance of texture and flavor. Whether you're a seasoned chef or just starting your culinary exploration, this recipe will guide you through the steps of creating a dish that will tantalize your taste buds and leave you craving more.

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ORECCHIETTE WITH BASIL AND PISTACHIO PESTO AND GREEN AND YELLOW BEANS

Orecchiette With Basil and Pistachio Pesto and Green and Yellow Beans image

The small ear-shaped pasta provides hollows for the delicious sauce to settle into. I've combined pasta, pesto and green beans before, but I've never used orecchiette, the small ear-shaped pasta. I cut the beans into small lengths so that everything is bite-size. I love the way the pesto settles into the little hollows of the orecchiette.

Provided by Martha Rose Shulman

Categories dinner, easy, lunch, quick, pastas, main course

Time 30m

Yield Serves 6

Number Of Ingredients 10

Ingredients

2 cups, tightly packed, basil leaves (2 ounces)
2 heaped tablespoons unsalted pistachios (1 ounce)
Salt to taste
1/3 cup extra virgin olive oil
2 garlic cloves, peeled, halved, green shoots removed if present
2 ounces freshly grated Parmesan (1/2 cup)
Freshly ground pepper
1 pound orecchiette
1 pound mixed green and yellow beans, trimmed and cut in 3/4-inch lengths (you can use all green beans if yellow beans are unavailable)
Pasta water (about 1/4 cup)

Steps:

Begin heating a large pot of water for the pasta. Meanwhile grind the basil leaves and pistachios in a food processor fitted with the steel blade, or in a mortar and pestle. Add salt to taste and slowly drizzle in the olive oil. Blend or grind until smooth.
Mash the garlic in a mortar and pestle or through a garlic press and add to the basil mixture. Blend together. Add the cheese and blend together. Taste, adjust salt and add pepper. Transfer to a large pasta bowl.
When the water comes to a boil, salt generously and add the orecchiette. Set the timer for 10 minutes, and after 5 minutes add the green beans. Boil the orecchiette and beans until the pasta is cooked al dente, another 5 to 6 minutes. Remove 1/2 cup of the cooking water from the pot and add 2 to 4 tablespoons to the pesto. Stir with a fork or a whisk until the pesto is smooth (add more water if desired). Drain the pasta and beans, toss with the pesto and serve.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 18 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 448 milligrams, Sugar 5 grams

ORECCHIETTE WITH PESTO, BROAD BEANS AND ITALIAN SAUSAGE

Orecchiette With Pesto, Broad Beans and Italian Sausage image

Make and share this Orecchiette With Pesto, Broad Beans and Italian Sausage recipe from Food.com.

Provided by TalesoftheKitchen

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

200 g orecchiette
100 g spaghetti, no3 (broken into 4 pieces)
300 g pesto sauce (cheese free)
400 g broad beans (uncooked)
1 Italian sausage (sliced)
1 shallot (finely chopped)
2 garlic cloves (finely minced)
1 tablespoon olive oil (for cooking)
pecorino cheese, to serve (optional)
extra virgin olive oil, to serve (optional)
fresh ground black pepper, to serve (optional)

Steps:

First, add the broad beans to salted boiling water and cook them until tender. Drain them and remove the outer greyish skin. While the beans are draining, add the orecchiette to salted boiling water as well and cook them al dente, as per package. Take them out and drain them.
Cook the onion and the sausage, stirring, until the onion changes color. Add the garlic and cook for few seconds. Mix in the pasta, the broad beans and the pesto and toss to coat everything in everything.
This dish is abundant in great mild flavors so there is no need to add much else. Serve with some grated Pecorino cheese, a splash of olive oil and generous amounts of freshly ground black pepper.

Nutrition Facts : Calories 469.3, Fat 10.5, SaturatedFat 2.7, Cholesterol 11.8, Sodium 709.1, Carbohydrate 73.2, Fiber 6.3, Sugar 2.3, Protein 19.9

ORECCHIETTE WITH PISTACHIO PESTO

Orecchiette With Pistachio Pesto image

Flavorful pesto is made with Sicily's pistachio nuts. Frank Castronovo & Frank Falcinelli (the Chef) says, "Sicilian pistachios are incredibly sweet & fruity, not like the cheap ones we eat in front of the TV here in the USA." This recipe appeared in F&W Magazine, the September, 2007, edition. Serve with a white wine blend to create a citrusy flavor.

Provided by Manami

Categories Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb orecchiette
7 ounces unsalted roasted shelled pistachios (1 1/2 cups)
1/2 cup extra virgin olive oil
2 tablespoons chopped mint
1 garlic clove, minced
1/2 cup finely shredded pecorino cheese, plus more for serving
2 scallions, cut into 2-inch lengths and julienned
salt & freshly ground black pepper, to taste
crushed red pepper flakes (optional)

Steps:

In a large pot of boiling salted water, cook the pasta until al dente.
Meanwhile, in a food processor, pulse the pistachios until coarsely chopped.
Add the oil, mint and garlic and pulse just to combine.
Transfer to a pasta bowl, stir in the cheese and scallions; season with salt & pepper & crushed red pepper, if using.
Drain the pasta, reserving 1/2 cup of the cooking water.
Return the pasta to the pot.
Add the cooking water and the pesto and cook over low heat, tossing, until coated, 1 minute.
Transfer the pasta to the bowl and serve, passing extra cheese on the side.

Nutrition Facts : Calories 628.5, Fat 33.9, SaturatedFat 4.5, Sodium 6, Carbohydrate 66.7, Fiber 6.1, Sugar 4, Protein 16.9

Tips:

Choose Fresh Ingredients:
Use fresh basil and pistachios for the pesto to ensure the best flavor and aroma.
Toast the Pistachios:
Toasting the pistachios enhances their flavor and adds a nutty aroma to the pesto.
Use High-Quality Olive Oil:
Extra virgin olive oil is the best choice for the pesto, as it adds a rich and fruity flavor.
Don't Overcook the Beans:
Blanch the green and yellow beans briefly to retain their vibrant color and crisp texture.
Grate the Parmesan Cheese Freshly:
Freshly grated Parmesan cheese provides a more intense flavor compared to pre-grated cheese.
Season to Taste:
Adjust the seasonings according to your preference. Add more salt, pepper, or lemon juice if desired.

Conclusion:

This orecchiette dish, featuring a flavorful basil and pistachio pesto, tender green and yellow beans, and tangy cherry tomatoes, is a delightful combination of flavors and textures. The pesto, made with fresh basil, toasted pistachios, and tangy lemon juice, adds a vibrant and aromatic element to the dish. The blanched beans retain their vibrant color and crispness, providing a nice contrast to the soft orecchiette pasta. The cherry tomatoes burst with sweetness, adding a refreshing touch to each bite. Overall, this recipe is a delicious and visually appealing dish that is sure to impress your taste buds.