June 14, 2017 — Italian

Artichoke Pesto with Orecchiette

  • 40 minutes
  • 4 PEOPLE
  • easy

This vegetarian artichoke pesto-style sauce is perfect with oreccihette pasta shapes. It works a treat.

We'd love to see a photo when you plate up, please share #WhatDadCooked

Share this yummy recipe with a friend on WhatsApp

Follow us on Instagram — @WhatDadCooked

We'd love to see a photo when you plate up, please share #WhatDadCooked

Share this yummy recipe with a friend on WhatsApp

Follow us on Instagram — @WhatDadCooked

What you need

300g – 400g orecchiette (depending on appetite)

1 x 280g jar artichoke slices

1 x 280g jar artichoke hearts

180g frozen baby broad beans

70g pumpkin seeds

2 shallots chopped

2 cloves garlic minced or chopped

45g grated Parmesan cheese

250ml chicken stock

Fresh parsley

Fresh basil to garnish

Lemon

ADVERTISEMENT

How Dad Cooked It

  1. Cook the pasta. Follow the instruction on the pack and cook until al dente. Reserve a cup of the cooking liquid.
  2. Cook the broad beans. Boil the bean until tender. Use small broad beans and leave the skins on.
  3. Drain the artichokes. Drain the hearts and slices separately.
  4. Fry the shallot and garlic and pepper. Fry in light olive oil in a heavy bottomed sauce pan on a medium high heat until soft, about 8 minutes.
  5. Prepare the pumpkin seeds. Put the seeds into a non-stick pan without oil. Fry on medium high heat until they start to pop. Take off the heat and add to the sauce pan.
  6. Finish the sauce. Add the drained artichoke slices to the sauce pan add the chicken stock and simmer for 5 minutes. Blend using a stick blender or cool slightly and transfer to an upright blender. Blend until there is a fairly thick sauce consistency, with a slightly rough texture. Return to the pan and heat, adding the Parmesan, chopped parsley and a squeeze of lemon. Check the seasoning and adjust.
  7. Serve. Slice the artichoke hearts in quarters. Toss together the orechiette, the sauce and artichoke quarters. Garnish with extra parmesan and basil. Serve with a salad.
Categories:
Latest Recipes
Cassoulet de Toulouse à la Pappa

A perfect winter warmer – Cassoulet!

The Laughing Cow Lightest Loaded Quesadilla

Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.

Melanzane Parmigiana with Dolmio 7 Vegetables Sun Ripened Tomato & Basil Pasta Sauce

An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.



ADVERTISEMENT
© What Dad Cooked, 2024. Privacy Policy. Terms and Conditions. Twitter Instagram