In this detailed guide, we will embark on a culinary journey to discover the art of crafting the perfect orecchiette with pistachio pesto. This classic Italian dish combines the delightful flavors of handmade orecchiette pasta with a vibrant, nutty pesto sauce made from fresh pistachios. We will explore the essential ingredients, provide step-by-step instructions, and uncover the secrets to achieving the perfect balance of flavors and textures. Whether you're a novice cook or an experienced chef, this comprehensive guide will equip you with the knowledge and skills to create an exceptional orecchiette with pistachio pesto that will impress your taste buds and leave you craving more.
Here are our top 6 tried and tested recipes!
ORECCHIETTE WITH BASIL AND PISTACHIO PESTO AND GREEN AND YELLOW BEANS
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
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 BROCCOLI RABE PESTO
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!
PESTO ORECCHIETTE WITH GRILLED SHRIMP AND CORN
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat a grill or grill pan over medium-high heat. Drizzle the shrimp and corn with oil and sprinkle with salt and pepper. Place the corn and shrimp on the grill. Grill the shrimp until cooked through and evenly charred, 2 to 3 minutes per side. Grill the corn until charred, 5 to 8 minutes per side. Remove from the grill and cool. Cut the shrimp in half lengthwise, head to tail. Cut the corn kernels off the cobb.
- Bring a large pot of generously salted water to a boil. Add a pasta insert. Pour in the pasta, stir, and boil until al dente, 8 to 10 minutes. Remove the pasta insert with the pasta; keep the water boiling.
- Heat a large skillet over medium-high heat. Add the 3 tablespoons oil, garlic and serrano pepper. Sprinkle with salt and pepper and cook, stirring, for 1 to 2 minutes. Add the grilled corn and shrimp. Dip the pasta insert back in the water briefly, then lift the insert out, shake off excess water and add the pasta to the skillet. Turn off the heat and add the butter, Basil Pesto and some Parmesan. Toss to coat. Adjust the seasoning with salt and pepper.
- Serve with more Parmesan sprinkled over the top. Garnish with basil leaves.
- Pulse the garlic, lemon zest, pistachios, 1/4 cup oil, salt and pepper in a food processor until coarse. Add the basil and another 1/4 cup oil and pulse a few times to combine. Blend the mixture while streaming in the remaining oil. Once combined, add the Parmesan and puree until. Reserve for pasta.
PISTACHIO PESTO
This is a slight change from the original pesto. Lemon zest keeps it lively. Pistachio's keeps it a little cheaper then pine nuts. If you don't like cilantro use all basil. I myself love cilantro. Serve over hot pasta, dollop of pesto in vegetable or chicken soup, use pesto instead of your favorite spread on your sandwich, top a pizza with it and spread some on salmon or chicken then bake.
Provided by Rita1652
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put all of the ingredients in the food processor or blender and puree until smooth.
- Start with 1/4 cup oil adding more if you need.
ORECCHIETTE WITH BUTTERMILK, PEAS, AND PISTACHIOS
We're throwing this pantry pasta all-star a "Welcome to Summer" party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey's acidic flavor. It's a perfect foil for the rich butter and cheese in this glossy sauce.
Provided by Molly Baz
Categories Bon Appétit Pasta Dinner Pistachio Pea Leek Mint Buttermilk Parmesan
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then coarsely crush with a measuring cup or glass.
- Cook pasta in a large pot of boiling salted water 6 minutes, then add peas and cook until pasta is al dente, about 2 minutes more.
- Meanwhile, heat butter and 2 Tbsp. oil in a medium heavy pot over medium. Cook leeks, garlic, red pepper flakes, and 3 mint sprigs, stirring occasionally, until leeks are soft but not browned, 6-8 minutes; season with salt. Add buttermilk; bring to a simmer. Pluck out mint; discard.
- Using a slotted spoon, transfer pasta and peas to leek mixture. Add 3 oz. Parmesan; cook, stirring vigorously and adding a little pasta water if needed, until sauce is creamy and coats pasta, about 1 minute. Season with salt and pepper. Remove from heat; add lemon juice. Pull leaves from remaining mint sprigs, tear into pasta, and toss. Divide pasta among bowls. Top with pistachios and Parmesan; drizzle with oil.
ORECCHIETTE WITH PISTACHIO PESTO
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
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:
- For the best flavor, use fresh basil and pistachios in your pesto. If you don't have fresh basil on hand, you can substitute dried basil, but use half the amount.
- If you don't have a food processor, you can make the pesto in a blender or with a mortar and pestle. Just be sure to blend or pound the ingredients until they are very smooth.
- To save time, you can make the pesto ahead of time and store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- If you are using store-bought pesto, be sure to choose a high-quality brand that uses fresh ingredients. You may also want to add some additional ingredients to the pesto, such as grated Parmesan cheese, lemon zest, or red pepper flakes.
- Orecchiette pasta is a good choice for this recipe because it holds the pesto well. However, you can use any type of short pasta that you like.
- Be sure to cook the pasta al dente, so that it still has a slight bite to it. This will help the pasta to hold its shape and prevent it from becoming mushy.
- When you are adding the pesto to the pasta, be sure to reserve some of the pasta cooking water. This will help to thin out the pesto and make it easier to coat the pasta.
Conclusion:
Orecchiette with pistachio pesto is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pesto is creamy and flavorful, and the orecchiette pasta is the perfect vehicle for it. This dish is sure to please everyone at your table.
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