Orecchiette pasta
fresh Orecchiette Pasta
uk deliveries
Pistachio Pesto orecchiette

/ serving

Orecchiette with Pistachio Pesto, Pistachio Crumb & Parmesan (gf. avail.)

Orecchiette, literally ‘little ears’ in Italian, are a perfect example of how amazing pasta can be! Using only flour and water, the little shell shapes have a firm bite, but a soft interior.

Another delight is, of course, the variety of shapes available across Italy’s twenty regions. Orecchiette are known and loved in their rugged home region of Puglia for their ability to scoop up smaller elements of the sauce, such as this innovative fresh pesto with its star ingredient: Sicilian pistachios. The sturdy pasta holds this sauce beautifully, so neither pasta nor our twist on pesto becomes a supporting act for the other. We top with a traditional Italian cheese, Parmesan, whose crumbly, nutty taste imparts added depth to the dish.

Photo by: @fenwench

Find the recipe card here

INGREDIENTS (allergens in bold and underlined):

Orecchiette (165g, 454kCal) Durum Wheat Flour, Water

Pistachio Pest (90g, 381kCal), Pistachio Nuts(28%), Extra Virgin Olive Oil, Parmesan Cheese (Milk), Basil, Mint, Garlic, Salt

Pistachio Crumb (8g, 56kCal), Pistachio Nuts (Nuts)

Parmesan (8g, 42kCal), Parmesan Cheese (Milk)

Please note: as our orecchiette are hand-crafted, they are very delicate. As a result, they may be prone to breakage. But don't worry - they're still just as delicious.

  1. Bring a large saucepan of salted water to boil.
  2. Cook the orecchiette in the boiling water for 3-4 minutes until ‘al dente’ (test one of the orecchiette before removing from water).
  3. Whilst the pasta cooks, put the pistachio pesto in a pan. Add 1-2 tbsp (15-20ml) of the boiling cooking water, cover the pesto with a lid and heat until steaming. Once steaming, turn off the heat.
  4. Lift the orecchiette out of the water with a slotted spoon and transfer to the pesto. Toss gently together to coat.
  5. Sprinkle with the pistachio crumb and parmesan. Buon appetito.

 Please note the above nutritional guidance is based on our estimates only. 

Story

Orecchiette, literally ‘little ears’ in Italian, are a perfect example of how amazing pasta can be! Using only flour and water, the little shell shapes have a firm bite, but a soft interior.

Another delight is, of course, the variety of shapes available across Italy’s twenty regions. Orecchiette are known and loved in their rugged home region of Puglia for their ability to scoop up smaller elements of the sauce, such as this innovative fresh pesto with its star ingredient: Sicilian pistachios. The sturdy pasta holds this sauce beautifully, so neither pasta nor our twist on pesto becomes a supporting act for the other. We top with a traditional Italian cheese, Parmesan, whose crumbly, nutty taste imparts added depth to the dish.

Photo by: @fenwench

Find the recipe card here

Ingredients

INGREDIENTS (allergens in bold and underlined):

Orecchiette (165g, 454kCal) Durum Wheat Flour, Water

Pistachio Pest (90g, 381kCal), Pistachio Nuts(28%), Extra Virgin Olive Oil, Parmesan Cheese (Milk), Basil, Mint, Garlic, Salt

Pistachio Crumb (8g, 56kCal), Pistachio Nuts (Nuts)

Parmesan (8g, 42kCal), Parmesan Cheese (Milk)

Please note: as our orecchiette are hand-crafted, they are very delicate. As a result, they may be prone to breakage. But don't worry - they're still just as delicious.

Method

  1. Bring a large saucepan of salted water to boil.
  2. Cook the orecchiette in the boiling water for 3-4 minutes until ‘al dente’ (test one of the orecchiette before removing from water).
  3. Whilst the pasta cooks, put the pistachio pesto in a pan. Add 1-2 tbsp (15-20ml) of the boiling cooking water, cover the pesto with a lid and heat until steaming. Once steaming, turn off the heat.
  4. Lift the orecchiette out of the water with a slotted spoon and transfer to the pesto. Toss gently together to coat.
  5. Sprinkle with the pistachio crumb and parmesan. Buon appetito.

Nutrition

 Please note the above nutritional guidance is based on our estimates only.