Spring Onion Pesto Orecchiette
This quick, nutty, oniony and garlicky pesto pasta is the perfect seasonal dish and uses up all every bit of your spring onion. The pesto freezes well and can be mixed with tender cooked potatoes for a delicious salad - so make a big batch.
Substitute:
- No pine nuts? Use walnuts or sunflower seeds.
- No orecchiette? Use any pasta you like.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
180 g spring onions (roughly chopped )
1 garlic clove
30 g pine nuts
30 g parmesan (or vegan parmesan )
2 tbsp lemon juice
6 tbsp olive oil
salt & pepper
120 g Orecchiette
Recipe:
- Add the spring onions, garlic, pine nuts, parmesan and lemon juice to a food processor.
- Pulse blend 10-15 times, then scrape the sides using a spatula.
- Pour in the olive oil 1 tablespoon at a time, and pulse 10-15 more times. Add more the lemon, salt and pepper to taste.
- Cook the pasta following the packet instruction, until al dente. Reserve a couple of tablespoons of pasta water, then drain the pasta through a sieve.
- In the same saucepan, mix the pasta and pesto, adding a little pasta water until it's all nicely combined. Season to taste.
- Serve hot with a sprinkle of chilli flakes if you like.
How to store
Store in an airtight container in the fridge for up to 3 days. The pesto can be stored in the freezer for up to 1 month.
Leftovers
Substitute: No pine nuts? Use walnuts or sunflower seeds instead. No orecchiette? Use any pasta of your choice.
