About the Recipe
Summer cooking should be simple, fresh, and flexible. This Summer Orecchiette with Greens brings together pasta, seasonal vegetables, fresh herbs, walnuts, lemon, and Parmesan for an easy meal that makes the most of summer produce.
Use what you have growing in your garden, pick up what looks good at the farmers market, or swap in your favorite seasonal greens. It’s a flavorful, adaptable recipe that comes together without spending too much time in the kitchen.
Ingredients
16 oz dry orecchiette pasta
1 cup green beans, ends trimmed
½ cup shelled peas
1 cup arugula
½ cup fresh basil or parsley
3 tablespoons walnuts
2 cloves garlic
½ teaspoon sea salt
½ teaspoon ground black pepper
¼ cup extra virgin olive oil
⅓ cup grated Parmesan cheese
½ preserved lemon, diced or 2 tablespoons lemon zest
2 cups broccolini or another seasonal green vegetable
2 tablespoons olive oil, for sautéing
Preparation
Prepare the orecchiette according to the package instructions.
When the pasta has about 3 minutes of cooking time remaining, add the green beans and peas directly to the pot.
Once the pasta is cooked, drain the pasta, green beans, and peas in a colander.
Add the arugula, basil or parsley, walnuts, garlic, ¼ cup olive oil, salt, and pepper to a food processor. Pulse until combined.
Add the preserved lemon and pulse a few more times.
Place the cooked orecchiette, green beans, and peas in a large bowl. Add the pesto and toss until everything is evenly coated.
Heat 2 tablespoons of olive oil in a pan. Add the broccolini and sauté over medium heat until tender.
Top the green orecchiette with the sautéed broccolini and freshly grated Parmesan.
Serve and enjoy!
