Pesto Orecchiette

Name: How to cook Pesto Orecchiette - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Pesto Orecchiette

#OIN #Week3 #cookpadindia Orecchiette are a Pasta typical to Apulia, a region of Southern Italy. Their name comes from their shape which resembles a small ear. It is affordable and is a little shorter and thicker cut of Pastas. Because of their shape, they are referred as little ears. This blends so well with the Sauces because of it's shape and tastes absolutely delicious. It's made with just Semolina and water. It pairs best with Broccoli and Sausage too. They may look like Seashells but these are no way similar to it. Infact shells are curved inwards more like a conch like shape. But Orecchiette are round slightly concave discs. That's it. I had used homemade freshly done Basil Pesto for making this Pesto Orecchiette.

Ingredient

Food ration :

5-6 servings

Cooking time :

25-30 minutes

500 gm

Pasta Orecchiette

1 tsp

Salt

2-3 tbsp

Olive Oil

chopped Onions

2-3

minced Garlic

1 cup

Pesto sauce

1 tsp

Pepper

1 cup

Milk

2 tbsp

chopped Parsley

Cooking instructions

* Step 1

Boil water with little salt and oil. As soon as it's vigorously boiling, add Orecchiette pasta and cook until done. That's it. Drain and keep aside until use.

* Step 2

Now moving to the preparation of the creamy sauce, we need to gather all the ingredients. Heat some olive oil in a pot. Add the minced garlic and both the chopped onions. Saute until translucent. Now add in the pesto. Cook on a medium high heat for 2-3 minutes. Also add milk and mix well. Season with salt and pepper as needed. Also stir in a little of the cheese for a creamy cheesy sauce.

* Step 3

Finally add the pasta to the pot. Mix well. Cover and let it just heat up for about 4-5 minutes. That's all. It's absolutely done. Garnish with basil or chopped parsley or coriander. Serve it piping hot right away.