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Ingredients
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Pasta
Seasonal Vegetables
Arugula Pesto
Garnish
Method
Pasta Preparation
- 1
Cook the Orecchiette
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
Vegetable Preparation
- 2
Prepare the Vegetables
While the pasta cooks, wash and chop the seasonal vegetables: cut the zucchini and bell pepper into bite-sized pieces, and halve the cherry tomatoes. Set aside.
- 3
Blanch the Broccoli
In the last 3 minutes of cooking the pasta, add the broccoli florets to the pot. Blanch for 3 minutes until bright green and tender-crisp. Drain the pasta and broccoli together, retaining some pasta water.
Arugula Pesto Preparation
- 4
Make the Pesto
In a food processor, combine the arugula, pine nuts, Parmesan cheese, garlic cloves, lemon juice, and salt and pepper to taste. Pulse until roughly blended.
- 5
Add Olive Oil
With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust seasoning if necessary.
Combine and Serve
- 6
Combine Pasta and Pesto
In a large bowl, combine the drained orecchiette, blanched broccoli, and chopped vegetables. Add the arugula pesto and mix gently, adding reserved pasta water as needed to achieve desired creaminess.
- 7
Serve
Serve immediately, garnished with grated Parmigiano-Reggiano cheese. Enjoy your seasonal orecchiette!