Dianne Bibby’s Orecchiette pasta, rocket & walnut pesto
This is the perfect mid week supper and just so good with the Perdeberg Popular Range Sauvignon Blanc 2014.
What you’ll need..
50g roasted walnuts
1/2 cup freshly grated Parmesan
half a garlic clove
a spritz of lemon juice
100ml extra virgin olive oil
salt and black pepper
What you’ll do..
Place the walnuts, rocket, basil, Parmesan and garlic in a processor. Pulse until the basil and rocket are quite fine. Add the lemon juice, olive oil and season well. Blitz again until the pesto forms a lovely thick paste-like consistency. Spoon into a sterilised jar, cover with a thin layer of olive oil and seal. If you’re making the sun-dried tomato pesto, add 3 – 4 tomato halves and blitz until broken down and well incorporated into the paste.
For the pasta, cook 400g dried orecchiette (little ‘ears’) in plenty of well salted, boiling water. Reserve 1/2 cup of the cooking liquid before draining. Tip the drained pasta back into the pot, add 4 heaped tablespoons of the pesto and toss through. Add a little of the reserved cooking water to the pasta and season with salt and pepper. Serve immediately with extra Parmesan and a generous scattering of roasted pine nuts.
Michael’s wine recommendation – CLICK HERE