Orecchiette With Silverbeet Pesto Recipe

Cooking Directions

• STEP 1.Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to package instructions.
• STEP 2.In the meantime, blanch the silverbeet leaves in boiling water for 1-2 minutes. Drain and set aside.
• STEP 3.In a food processor, combine the blanched silverbeet leaves, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth.
• STEP 4.Drain the cooked pasta and return it to the pot. Add the silverbeet pesto and toss to coat the pasta evenly.
• STEP 5.Serve the orecchiette with silverbeet pesto hot, garnished with additional Parmesan cheese and pine nuts.

Cooking Tips

• Make sure to season the pasta water generously with salt for the best flavor.
• You can substitute other types of pasta if orecchiette is not available.
• Add a squeeze of lemon juice to the pesto for a bright and tangy flavor.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a pan or microwave until heated through.
• Serve the leftover pasta as a cold pasta salad or reheat in a pan with a splash of olive oil.