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! 

Substitute:

  • 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

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:

  1. To a food processor, add the spring onions, garlic, pine nuts, parmesan and lemon juice.
  2. Pulse blend 10-15 times, then scrape the sides with the help of a spatula.
  3. Add the olive oil 1 tablespoon at a time, and pulse 10-15 more times. Adjust the lemon, salt and pepper to taste. 
  4. 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. 
  5. In the same saucepan, mix the pasta and pesto adding a little pasta water until all is nicely combined and seasoned.
  6. Serve hot with a sprinkle of chilli flakes if you like.
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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. 

Leftovers

Substitute: No pine nuts? Use walnuts or sunflower seeds instead.  No orecchiette? Use any pasta of your choice.