Orecchiette Recipe
Tossed in a garlic parmesan brodo with roasted fall squash, baby kale, and sundried tomatoes finished with Pecorino Toscano and pepita pesto.
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Ingredients
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Pasta and Brodo
Vegetables
Pesto
Finishing Touches
Method
Preparation of the Brodo
- 1
- 2
Add Broth
Pour in the vegetable broth and bring to a simmer. Add the grated Parmesan cheese and stir until melted. Set aside.
Roasting the Vegetables
- 3
Prepare the Squash
Preheat the oven to 200°C (400°F). Toss the cubed squash with olive oil, salt, and pepper. Spread evenly on a baking sheet.
- 4
Roast the Squash
Roast in the preheated oven for 25-30 minutes until tender and slightly caramelized, tossing halfway through.
Cooking the Pasta
- 5
Cook Orecchiette
In a large pot, bring salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 6
Combine with Brodo
In a large mixing bowl, combine the cooked pasta, garlic Parmesan brodo, roasted squash, baby kale, and sundried tomatoes. Toss gently to combine. If needed, add reserved pasta water to loosen the mixture.
Making the Pepita Pesto
- 7
Blend the Pesto
In a food processor, combine pumpkin seeds, fresh basil, lemon juice, and a pinch of salt and pepper. Blend while slowly drizzling in olive oil until smooth and creamy.
Final Assembly
- 8
Plate the Dish
Serve the orecchiette mixture in bowls, drizzling with pepita pesto and finishing with grated Pecorino Toscano cheese on top.