Orecchiette pasta, rocket & walnut pesto – Dianne Bibby

Dianne Bibby's Orecchiette pasta, rocket & walnut pesto

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
20g rocket
80g basil
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

Perdeberg Popular Range Sauvignon Blanc 2014

Perdeberg Popular Range Sauvignon Blanc 2014

Dianne Bibby

Dianne Bibby

Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.

Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.

Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”

Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.

She’d love to hear from you – CLICK HERE

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January 8th, 2015|Categories: Recipes|Tags: , , |