Spring Onion Pesto Orecchiette
This quick, nutty, oniony and garlicky pesto pasta is the perfect seasonal dish and ensures no part of the spring onions goes to waste. The pesto freezes well and can be mixed with tender cooked potatoes for a delicious salad - so make a big batch!
- No pine nuts? Use walnuts or sunflower seeds instead.
- No orecchiette? Use any pasta of your choice.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
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
- To a food processor, add the spring onions, garlic, pine nuts, parmesan and lemon juice.
- Pulse blend 10-15 times, then scrape the sides with the help of a spatula.
- Add the olive oil 1 tablespoon at a time, and pulse 10-15 more times. Adjust the lemon, salt and pepper to taste.
- Cook the pasta following the packaging 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 all is nicely combined and seasoned.
- Serve hot with a sprinkle of chilli flakes if you like.
How to store
Store in an airtight container, the fridge for up to 3 days. The pesto can be stored in the freezer for up to 1 month.
Substitute: No pine nuts? Use walnuts or sunflower seeds instead. No orecchiette? Use any pasta of your choice.