For a satisfying dinner option, orecchiette with pea pesto offers a fresh, flavorful twist that’ll have everyone coming back for seconds. This dish combines tender pasta with a vibrant sauce that sings of springtime.
This pasta recipe solves issues of lack of flavor and blandness often found in quick weeknight meals, ensuring a fresh taste with every bite.
I’ve faced tricky moments in the kitchen, especially with getting the right consistency for pesto. Sometimes it’s too thick, or I’d miss that burst of fresh flavor. This recipe turns that around, making it easy to whip up a delicious sauce every time.
By keeping your cook time at about 30 minutes, this meal comes together quickly and makes dinner a breeze. With all the bright, inviting flavors, you’ll feel like a kitchen pro, and it’s so enjoyable to share.
If you want to try something else with fresh veggies, I highly recommend my Watermelon Feta Salad.
Table of contents
Why You Will Love This Recipe
- Fresh, Bright Flavor , The blend of sweet peas and mint creates a refreshing taste that captures the essence of springtime. It’s a simple way to enjoy seasonal produce and lively flavors.
- Quick Cooking Time , With just 15 minutes of prep and 30 minutes of cooking, this dish is ideal for busy weeknight meals. You can have a flavorful pasta ready in under an hour.
- Versatile Sauce , Pea pesto isn’t just limited to orecchiette; you can toss it with other types of pasta or use it as a spread in sandwiches. It adds a unique twist to any meal.
- Nutrition Packed , This dish is a great way to sneak in veggies without sacrificing flavor. The combination of peas and asparagus offers a nutrient boost that keeps things wholesome and satisfying.
Orecchiette with Pea Pesto Sauce
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Pasta
- Method: Boiling, Roasting, Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
A quick and flavorful spring pasta dish featuring orecchiette and a vibrant pea pesto.
Ingredients
- 12 oz (340 g) asparagus spears, cut into bite-sized pieces
- ½ tbsp (7.5 ml) olive oil
- 3 oz (85 g) prosciutto, sliced into pieces
- 1 lb (454 g) orecchiette pasta
- 1 ½ cup (225 g) peas, frozen or thawed
- 1 cup (240 g) prepared pesto (homemade or store-bought)
- 2 tsp lemon zest
- 2 oz (57 g) Parmesan cheese, grated
- 6 leaves fresh basil, torn
- 1 ½ tbsp kosher salt for pasta water
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Cut asparagus into bite-sized pieces, about thirds of each spear. Spread them evenly on a baking sheet. Drizzle with ½ tablespoon olive oil, then arrange pieces of prosciutto on top. Roast in the oven for 12 to 15 minutes until asparagus is crisp-tender and prosciutto is crispy. Check for doneness to keep flavors bright and fresh.
- Step 2: Bring 4 quarts (3.8 liters) of water to a boil in an 8-quart pot. Add 1 ½ tablespoons kosher salt. Add the orecchiette pasta and return to a low boil. Cook until pasta is al dente, about 10 to 12 minutes. Start checking at 10 minutes; pasta should be tender but still firm to the bite. Before draining, reserve 1 cup (240 ml) of the pasta cooking water. Drain pasta and return it to the stockpot.
- Step 3: While pasta cooks, place peas in boiling water for 1 minute. Drain peas immediately. Combine peas with the prepared pesto in a blender or use an immersion blender to blend until smooth and vibrant. If pesto is grainy, add 1 to 2 tablespoons olive oil to smooth the texture and enrich flavor.
- Step 4: Add pea pesto and 2 teaspoons lemon zest to the pasta in the pot. Stir gently to coat the pasta. Add reserved pasta water 1 tablespoon at a time until desired sauce consistency is reached. Mix in the roasted asparagus and crispy prosciutto pieces. The warmth will meld ingredients together.
- Step 5: Plate the orecchiette topped with fresh grated Parmesan and torn basil leaves. Optionally, sprinkle additional lemon zest or drizzle extra olive oil for added brightness.
Notes
- Room Temperature: Store in an airtight container away from direct sunlight or heat for up to 2 days.
- Refrigeration: Place in an airtight container and refrigerate for up to 4 days. Stir gently before serving to redistribute the sauce and flavors.
- Freezing: Transfer to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in refrigerator before reheating.
- If your pasta becomes sticky after draining, stir in 1 tablespoon of reserved pasta water to restore good texture.
- When sauce is too thick, add reserved pasta water gradually, 1 tablespoon at a time, until smooth and coating the pasta evenly.
- Check pasta at 10 minutes for al dente doneness; it should be tender but still firm to the bite.
- Warm peas in boiling water no longer than 1 minute before blending to keep vibrant color and fresh flavor.
- To fix grainy pesto, add a little more olive oil to smooth it out and boost richness.
- Reheat gently in a pan over low heat, stirring occasionally. Add a small amount of water or olive oil if sauce thickens too much during reheating.
- Serve pea and mint orecchiette with a fresh arugula salad or steamed broccoli for extra nutrition. Pair it with roasted cherry tomatoes and a sprinkle of feta cheese for contrasting flavors. This dish can also be transformed into a pasta salad mixed with cherry tomatoes and mozzarella balls. For a gluten-free variation, toss with zucchini noodles or cooked quinoa. Top with toasted pine nuts or additional Parmesan cheese for an added savory finish.
- Omit prosciutto or substitute with bacon for different savory accents.
- Replace Parmesan with nutritional yeast for a dairy-free option.
- Use fresh peas when in season instead of frozen.
- Swap lemon zest with lime zest for an alternate citrus twist.
- Choose good quality durum wheat orecchiette or fresh pasta if available, as the shape holds sauce well.
- Use bright green peas for best sweetness and flavor; frozen peas often provide consistent sweetness and convenience.
- Grate Parmesan fresh from a block (Parmigiano-Reggiano) to achieve sharper flavor compared to pre-grated cheese.
- Use fresh garlic, finely minced, to deliver a strong aromatic boost in pesto.
- Select extra virgin olive oil for a fruity, rich flavor that enhances the pesto.
- Lightly toast raw walnuts before adding to pesto to deepen their buttery taste.
- Pick firm, heavy lemons for juiciness and brighter pesto flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Find it online: https://bakeitwell.com/orecchiette-pea-pesto
Ingredient Notes
- Orecchiette pasta: Look for good quality, durum wheat orecchiette, as it holds sauce well. Fresh pasta is ideal if you can find it!
- Peas: Fresh or frozen peas work great. Frozen are often sweeter, so they’re a convenient choice. Make sure they’re bright green for best flavor!
- Parmesan cheese: Go for a block of Parmigiano-Reggiano; it has a sharper flavor than pre-grated options. Grate it fresh for richer taste!
- Garlic: Fresh garlic is a must! Look for plump heads with tight skins. Mince it finely for that perfect aromatic boost in the pesto.
- Olive oil: Use a good quality extra virgin olive oil for a fruity, rich flavor in the pesto. You’ll taste the difference compared to regular olive oil!
- Walnuts: Raw walnuts offer a buttery flavor and texture. Toast them lightly to enhance their nuttiness before adding to the pesto!
- Lemon: Fresh lemon juice brightens up the pesto. Choose a firm lemon that’s heavy for its size for maximum juiciness!
- Orecchiette pasta: Look for good quality, durum wheat orecchiette, as it holds sauce well. Fresh pasta is ideal if you can find it!
- Peas: Fresh or frozen peas work great. Frozen are often sweeter, so they’re a convenient choice. Make sure they’re bright green for best flavor!
- Parmesan cheese: Go for a block of Parmigiano-Reggiano; it has a sharper flavor than pre-grated options. Grate it fresh for richer taste!
- Garlic: Fresh garlic is a must! Look for plump heads with tight skins. Mince it finely for that perfect aromatic boost in the pesto.
- Olive oil: Use a good quality extra virgin olive oil for a fruity, rich flavor in the pesto. You’ll taste the difference compared to regular olive oil!
- Walnuts: Raw walnuts offer a buttery flavor and texture. Toast them lightly to enhance their nuttiness before adding to the pesto!
- Lemon: Fresh lemon juice brightens up the pesto. Choose a firm lemon that’s heavy for its size for maximum juiciness!
Recipe Tips
- If pasta becomes sticky, add 1 tablespoon of the reserved cooking water while stirring right after draining for better texture.
- When the sauce is too thick, gradually mix in additional reserved pasta water, 1 tablespoon at a time, until reaching the desired consistency.
- If the orecchiette isn’t cooked al dente, check around 10 minutes into boiling; it should be tender yet firm to the bite.
- For undercooked peas, warm them in boiling water for no longer than 1 minute before combining with pesto; overcooking can dull the color.
- If your pesto is grainy after blending, add 1-2 more tablespoons of olive oil to achieve a smoother consistency and richer flavor.
Serving Suggestions
Serve orecchiette pea pesto alongside a fresh arugula salad or steamed broccoli for added nutrition. Pair it with roasted cherry tomatoes and a sprinkle of feta for contrast.
Use orecchiette pea pesto to make a pasta salad by adding cherry tomatoes and mozzarella balls. Add to zucchini noodles or quinoa for a gluten-free alternative.
Top with lemon zest or a drizzle of olive oil to enhance flavor. Consider adding toasted pine nuts or additional Parmesan for a savory finish.
Recipe variations
- You can use fresh or frozen peas in the pea pesto sauce. Fresh peas add vibrancy, while frozen peas work well if thawed before blending with the pesto.
- Add 2 tsp lemon zest and 1 tbsp olive oil to the pea pesto to brighten flavor and adjust texture. The lemon zest gives a citrus note without overpowering the mint.
- Either prosciutto or bacon suits this recipe for a smoky, salty touch. Both require roasting with asparagus for about 12-15 minutes until crispy before adding to pasta.
- If making for more people, double the ingredients such as 2 lbs orecchiette and 3 cups peas. Stir sauce and reserved pasta water gradually to maintain desired consistency. This recipe pairs well with my Oven Baked Shrimps for a complete meal.
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How to Store?
To keep your orecchiette pea pesto fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days, avoiding exposure to direct sunlight or heat sources.
Refrigeration: Place in an airtight container and refrigerate for up to 4 days. Stir gently before serving to redistribute sauce and flavors.
Freezing: Transfer into a freezer-safe container or freezer bag. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
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