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Recipe courtesy of Giada De Laurentiis
Orecchiette with Almond Pesto
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 708
- Total Fat
- 45 g
- Saturated Fat
- 15 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 30 g
- Cholesterol
- 63 mg
- Sodium
- 724 mg
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 708
- Total Fat
- 45 g
- Saturated Fat
- 15 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 30 g
- Cholesterol
- 63 mg
- Sodium
- 724 mg
Ingredients
Directions
- Bring a large pot of water to a boil over high heat. Season well with salt. Add the broccoli rabe to the water and simmer until the stem is just tender when pierced with a knife, 2 to 3 minutes. Remove to a rimmed baking sheet to cool slightly. When cool enough to handle, squeeze out any extra water with a clean kitchen towel or paper towels.
- Add the almonds to a food processor and pulse until finely chopped, 5 or 6 times. Add the basil, oil and 1/2 teaspoon salt. Puree until combined and almost smooth. Pour the pesto into a large bowl. Add the Parmigiano-Reggiano, broccoli rabe and mozzarella and toss well to combine.
- Bring a large pot of water to a boil. Season liberally with salt. Add the orecchiette and cook until al dente, about 8 minutes. Using a slotted spoon or a pasta spider, transfer the pasta directly to the bowl with the pesto. Add 1/2 cup of the pasta water and 1/2 teaspoon salt and toss everything together until evenly coated.
- Serve warm or at room temperature.
