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  • Orecchiette with Arugula Pesto

    When made with store-bought pasta, this simple dish takes minutes. It has a very fresh flavor that recalls spring—even in the middle of winter. It is a great way to add something green to your diet and a good way to get children to taste arugula. The pine nuts add richness to the pesto, and the pecorino cheese rounds out that richness. The dish becomes vegan when served without the cheese.

    The pesto freezes very well. Take it out of the freezer an hour before you plan to use it and let it thaw at room temperature.

    • 2/3 package dried orecchiette (about 2 cups [473 mL])
    • 1 (7-ounce [196-g]) bag arugula
    • 2 tablespoons (30 mL) pine nuts, toasted
    • 3 tablespoons (45 mL) extra virgin olive oil
    • Salt, to taste
    • ½ cup (118 mL) grated pecorino cheese, for sprinkling

    1. In a large pot, bring to a boil 4 quarts (3.8 L) of water. Salt the water generously, add the orecchiette, and cook to al dente, according to the package instructions.

    2. In a food processor, combine the arugula, pine nuts, olive oil, and salt to taste, and process until the mixture has a uniform consistency.

    3. When the pasta is done, drain it and toss it with the pesto. Sprinkle with the pecorino cheese and serve immediately.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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