Orecchiette Pasta with Almond Pesto

Name: Orecchiette Pasta with Almond Pesto
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8
Ingredients: 1/2 cup roasted unsalted almonds; 2 cups packed basil leaves; 3/4 cup extra virgin olive oil; 1 teaspoon kosher salt (divided, plus more for the pasta water); 1 cup freshly grated Parmigiano Reggiano cheese; 2 1/2 cups cherry or grape tomatoes (quartered); 1 pound fresh mozzarella cheese (diced into 1/3 inch pieces); 1 pound orecchiette pasta

15 MINPrep Time

8 MINCook Time

8Servings

(3)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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This pasta dish is almost no-cook. Really, the only cooking required is the boiling of the pasta. Once that's done, simply whip up a quick almond pesto and toss it with sweet cherry tomatoes and mozzarella cheese - mix in the orecchiette pasta, and dinner is ready! It's just as delicious warm as it is as cold.

This is a super easy weeknight pasta that can easily work for anything from family dinner, to a picnic or even a dinner party. Pair it with Giada's simple candied lemon and arugula salad, and voila!

Orecchiette Pasta with Almond Pesto

Servings

Prep Time

15 minutes

Cook Time

8 minutes

Image of Orecchiette Pasta with Almond Pesto

Ingredients

1/2 cup roasted unsalted almonds
2 cups packed basil leaves
3/4 cup extra virgin olive oil

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1 teaspoon kosher salt (divided, plus more for the pasta water)
1 cup freshly grated Parmigiano Reggiano cheese

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2 1/2 cups cherry or grape tomatoes (quartered)
1 pound fresh mozzarella cheese (diced into 1/3 inch pieces)
1 pound orecchiette pasta

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Instructions

Add the almonds to the top of a food processor. Pulse 5 or 6 times until finely chopped. Add the basil, olive oil and half of the salt. Puree until combined and almost smooth. Pour the pesto into a large bowl. Fold in the cheese, tomatoes and diced mozzarella and toss well to combine.
Bring a large pot of water to a boil. Season liberally with salt. Add the orecchiette and cook until al dente, about 8 minutes. Using a slotted spoon or a pasta spider, remove the pasta from the water and add directly to the bowl with the pesto, tomatoes and mozzarella. Add 1/2 cup of the pasta water and remaining 1/2 teaspoon salt and toss everything together until evenly coated. Serve warm or at room temperature.

Nutrition

Nutrition Serving Size: 8
per serving: Calories; 705

Amount/Serving % Daily Value

Carbs: 48 grams
Protein: 29 grams
Fat: 44 grams
Saturated Fat: 15 grams
Cholestrol: 63 milligrams
Sodium: 649 milligrams
Fiber: 4 grams
Sugar: 4 grams

vegetarian

3 comments

Jessica Claunts - Jun 09

★★★★★

★★★★★

Absolutely delicious! Will need to scale back a little on the salt.
Terri Headley - Jun 09

★★★★★

★★★★★

Very good. I added chopped black olives and chopped roasted red peppers. It was a hit at the party!
K Last - Jun 09

★★★★★

★★★★★

So delicious! Substituted walnuts for almonds bc it was what I had on hand. So much better than store bought pesto!