So lately I've been into making fresh pesto. It's SO easy I have NO idea why I didn't do this more often. Really. Throw some fantastic green things into a whirlie bird (Cuisinart) and off you go - easy! You can make it ahead of time, put it in the fridge and use it for appetizers, pasta, soup bases, the possibilities are endless (not really, I think they end at dessert but don't challenge me because I just might try to use it in a gelato).
Last night I tried it with Orecchiette and it was (if I do say so myself) really good. Twenty minutes to make dinner start to finish including doing dishes (hey, this is important - don't knock it).
Because I was so impressed with myself, I'm going to share in my brilliance with you - because - I'm a giver.
Orecchiette with Pesto, Peas and Pancetta
- 2 cups lightly packed fresh baby spinach leaves (washed and dried)
- 1/4 cup pine nuts, toasted
- Lemon zest and juice from one medium sized lemon
- 1 clove garlic
- 1/8 cup fresh Basil
- 1/4 cup olive oil
- Salt and freshly ground black
pepper
- 1/4 cup freshly grated Parmesan cheese
- 1 box/container of dried or fresh Orecchiette pasta
- 2 cups frozen green peas
- 1 cup diced Pancetta
In a Cuisinart or blender combine all ingredients except the Orecchiette, peas and pancetta. Blend until smooth - set aside.
Prepare Orecchiette according to directions on the package (approx. 9 - 11 minutes). When cooked, drain and place in a serving dish/bowl.
While the pasta is cooking, add the pancetta to a saute pan and cook until it is crispy and the fat has been rendered (approx. 5 minutes). Add the frozen peas and cook until just warmed through (approx. 5 minutes).
Toss the pasta with the pesto, peas and pancetta and serve immediately. You can top this with some shaved parmesean, toasted pine nuts and some additional lemon zest if you like (for extra yummy factor).
Always remember you can make this your own. Add asparagus if you don't have peas. Add Italian sausage if you don't have pancetta. Yes, the flavors will be different and that's the point - experiment. Have a 1/2 an avocado left over - add it to the pesto for extra creaminess (yeah, you heard me - CREAMINESS). Don't have Orecchiette in the house? You can use Rigatoni or Farfalle - it won't look like little hats with peas in them but whatever. Take what you have and use it. Don't make this complicated people - make it quick and easy - that's the key. And don't forget to add some love - that helps too.
Buon appetito!
Always remember you can make this your own. Add asparagus if you don't have peas. Add Italian sausage if you don't have pancetta. Yes, the flavors will be different and that's the point - experiment. Have a 1/2 an avocado left over - add it to the pesto for extra creaminess (yeah, you heard me - CREAMINESS). Don't have Orecchiette in the house? You can use Rigatoni or Farfalle - it won't look like little hats with peas in them but whatever. Take what you have and use it. Don't make this complicated people - make it quick and easy - that's the key. And don't forget to add some love - that helps too.
Buon appetito!
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