Orecchiette with Almond Pesto
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 708
- Total Fat
- 45
- Saturated Fat
- 15
- Carbohydrates
- 48
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 30
- Cholesterol
- 63
- Sodium
- 724
- Total: 30 min
- Active: 20 min
Ingredients
Kosher salt
1 bunch broccoli rabe, cut into 1-inch pieces
1/2 cup roasted unsalted almonds
2 cups packed fresh basil leaves
3/4 cup extra-virgin olive oil
1 cup freshly grated Parmigiano-Reggiano
1 pound fresh mozzarella cheese, cut into 1/3-inch dice
1 pound orecchiette pasta
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.