Orecchiette with Pesto

Name: Orecchiette with Pesto
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: for the orecchiette; 3/4 cup semolina flour (about 200 ml); scant 1/2 cup warm water (about 100 ml); FOR THE PESTO (without garlic); Basil, extra virgin olive oil, pine nuts, Parmesan cheese

Nico Acquaviva @cook_nicoacquaviva

Martina Franca

Orecchiette with Pesto

Nico Acquaviva @cook_nicoacquaviva

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Ingredients

30 minutes

Serves 2 servings

for the orecchiette
3/4 cupsemolina flour (about 200 ml)
scant 1/2 cup warm water (about 100 ml)
FOR THE PESTO (without garlic)
Basil, extra virgin olive oil, pine nuts, Parmesan cheese

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Steps

30 minutes

1

Mix the semolina flour with the warm water to form a smooth, firm dough. Cover with plastic wrap and let rest for at least 30 minutes.
2

Using a mortar and pestle, or alternatively a blender, crush the basil with the other ingredients until you get a smooth, creamy sauce.
3

Shape the orecchiette and place them on a cutting board so they don't stick together. Let them dry for 30 minutes.
4

Cook the orecchiette in plenty of salted water. When done, toss them in a pan with the basil pesto, adding a few tablespoons of cooking water if needed. Plate and serve hot.