Last Night's Dinner #119: Orecchiette al Pesto di Piselli e Menta

This orecchiette pasta with pea and mint pesto recipe was a recipe from the cooking class I took in Tuscany. Thanks Guido!


You'll need:
For the pasta:
same recipe used for the Pici

For the pesto:
Again not an exact science when it comes to measuring ingredients... the best I can do is give you a ratio.
- One part pine nuts to 4 parts fresh peas (uncooked). I used about 1/2-1/3 cup of peas. The fresher the better. I found these lovely beans from the Tompkins Square Market. 1 small clove of garlic (or 1/2 of a big clove) peeled. 1/2 handful of mint leaves (I probably used about 10 or 12 leaves). Salt and pepper to taste. Grated pecorino or parmiggiano to taste.
- Olive oil: about 50ml, but again it really depends on how you like your pesto

Step 1. You can use the food processor but I opted for the old fashion way. I like how I can control the bits. Pesto shouldn't be smooth (at least this is what I was told)! Crush garlic, peas, pine nuts, mint and olive oil.

It takes a little longer I guess...

But so worth it... loved the chunky bits of peas!

Step 2. Orecchiette

Using the same recipe for the Pici, take a little piece of the dough and roll it out into a strand the thickness of your middle finger. Using a butter knife, cut a little piece of dough (the size of a mini marshmallow).

Use the knife (serrated side facing up) to spread and roll the dough on a work surface until it curls up.

At this point, you have Cavatelli. Next time, you can make Cavatelli & Sage Pesto w/ Sweet Italian Sausage and Ricotta.

Now invert the pasta with your fingers to make the orecchiettte shape.

Cook in boiling salted water for about 3-4 minutes. (Reserve some of the cooking water before you drain)

Before serving, add a few tbs of pasta water to the pesto to make it creamier. Now mix with the pasta and sprinkle grated cheese on top!