Orecchiette with Basil Pesto and Tomatoes

10mins prep.

30mins cooking

Serves 4-6

Ingredients

  • 600 g orecchiette
  • 16 spears asparagus, trimmed and quartered
  • Ice cubes
  • 2 cloves garlic
  • 1 ½ tablespoons olive oil
  • 24 cherry tomatoes, halved
  • ¼ bunch basil, leaves torn, to serve
  • Shaved parmesan, to serve
Basil Pesto
  • ½ bunch basil, leaves picked
  • 25 g pine nuts, toasted
  • ½ clove garlic, roughly chopped
  • 150 ml olive oil
  • 50 g finely grated parmesan

Method

  1. To make the basil pesto, put the basil, pine nuts and garlic into a food processor and process until finely chopped. With the motor running, slowly add enough of the oil to bind the pesto together. Add the cheese and process for 30 seconds.
  2. Cook the pasta in plenty of boiling salted water according to the instructions on the packet, then drain.
  3. Blanch the asparagus in a saucepan of boiling salted water for 1-2 minutes, until just tender. Drain and refresh in a bowl of iced water.
  4. Use a sharp knife or mandoline to carefully cut the garlic into paper thin slices.
  5. Heat the olive oil in a large heavy based frying pan over high heat and fry the garlic until golden. Add the asparagus and tomato and sauté for 1 minute, then add the pasta and pesto. Cook, tossing until well combined. Serve scattered with torn basil leaves and shaved parmesan.
RECIPES

Orecchiette with Basil Pesto and Tomatoes

10mins prep.

30mins cooking

Serves 4-6

Ingredients
Method

Ingredients

  • 600 g orecchiette
  • 16 spears asparagus, trimmed and quartered
  • Ice cubes
  • 2 cloves garlic
  • 1 ½ tablespoons olive oil
  • 24 cherry tomatoes, halved
  • ¼ bunch basil, leaves torn, to serve
  • Shaved parmesan, to serve
Basil Pesto
  • ½ bunch basil, leaves picked
  • 25 g pine nuts, toasted
  • ½ clove garlic, roughly chopped
  • 150 ml olive oil
  • 50 g finely grated parmesan

Method

  1. To make the basil pesto, put the basil, pine nuts and garlic into a food processor and process until finely chopped. With the motor running, slowly add enough of the oil to bind the pesto together. Add the cheese and process for 30 seconds.
  2. Cook the pasta in plenty of boiling salted water according to the instructions on the packet, then drain.
  3. Blanch the asparagus in a saucepan of boiling salted water for 1-2 minutes, until just tender. Drain and refresh in a bowl of iced water.
  4. Use a sharp knife or mandoline to carefully cut the garlic into paper thin slices.
  5. Heat the olive oil in a large heavy based frying pan over high heat and fry the garlic until golden. Add the asparagus and tomato and sauté for 1 minute, then add the pasta and pesto. Cook, tossing until well combined. Serve scattered with torn basil leaves and shaved parmesan.
SHARE
PRINT
Related Product
Matt’s Kitchen Garden
$49.95