Orecchiette with Basil Pesto & Petite Peas   1 comment

Orecchiette is one of the most popular shapes of pasta from Southern Italy, especially the Puglia region. Traditionally paired with Greens (di rapa) or Peas, it tastes delicious with a combination of Basil Pesto & Sundried Tomatoes.

One of the tastiest sauces I have made in a long time, one of the fun things about this is how adding walnuts at the time of sauteing adds so much crush & fragrant flavour!

Serves 2


225-250 gm Al Dentè Orecchiette Pasta (Farfalle or Conchiglie work as well)
1 tsp Olive Oil
2 tsp (heaped) Basil Pesto Sauce
1 Tbsp crushed Walnut (or substitute with Pine Nuts)
½ tsp Dried Basil
½ tsp Chilli Flakes
¼ tsp Black Pepper powder
¼ tsp Paprika
1 tsp Tomato Ketchup
1 Tbsp grated Cheddar
Parmesan for garnishing
Salt to taste
2-3 cloves Garlic (minced)
1 Tbsp chopped Sundried Tomatoes
1 cup frozen (or boiled) Petite Peas

-: Recipe :-

  1. Boil the Pasta in lots of salted water till it is Al Dentè, drain but retain 1 Tbsp of the salted water.
  2. Around 3-4 minutes before pasta is done, in a nonstick pan, add Olive Oil and saute Garlic & 3/4th crushed Walnut for a minute or so.
  3. Add Chilli Flakes, Dried Basil & Petite Peas and saute for a couple of minutes. Take the mixture off the heat.
  4. Add Paprika, Pepper powder and Sundried Tomatoes. Mix well and stir in the Basil Pesto sauce along with the retained 1 Tbsp salted water.
  5. Mix the pasta with sauce & Tomato Ketchup. Add in salt to taste.
  6. Top the dish with grated Cheddar and garnish with some Parmesan & leftover Walnuts. Enjoy the Ultimate Experience 🙂

Orecchiette with Basil Pesto & Petite Peas


Posted August 8, 2015 by Rahul in Italian

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One response to “Orecchiette with Basil Pesto & Petite Peas

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  1. This dish is also mouth watering like your other dishes…your innovation adds to the flavour and your cooking passion adds to the taste….great going

    Liked by 1 person

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