Orecchiette enveloped in a fresh pesto-cream sauce. Simple yet sensational.
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I tried this sauce with the Gnocchi recipe instead of the pasta. Just after the sauce is reduced, i simply drained the Gnocchi and added it back to a clean pan for a quick dry. Then, i continued to fold in Gnocchi being sure to not cook the Gnocchi any further. Worked out tremendously!
This is not the healthiest of meals but it's delicious for sure. So you might want to run a few laps first to make some room :-).
I'd serve it with a nice light salad of some fresh greens (e.g. butter lettuce and leaf), with a great extra virgin olive oil, salt, cracked black pepper and the juice from half a lemon. That's it. Garlic toast would be delicious too.
Heavy cream is one that is over 33% M.F. I agree that it can be overwhelming when you go to a supermarket as there are so many different containers and names for all of the different types of cream/milk - but if you just look for something that says it is higher than 33% M.F. you should be okay. It may also be called "whipping cream" or "heavy cream". Hope this helps!
Thank you so much for such a gloriously delicious recipe. I made this yesterday but used fresh linguine as the pasta and added chunk of baked salmon as well. The salmon was nice and mild so it did not take away from the sauce. Truly the best pasta I've had - thank you again!
You could use a bit of cheddar but just know that you will be making an a different dish. I am also not sure how good of friends cheddar and pesto are, but to each their own. Perhaps you might want to try making a more traditional cheese sauce similar to this torchiette pasta (you may just want to omit the added flavors of the beer etc.). Cheers!
Loved it, the pesto recipe I'll definititely use again. I've told my parents not to buy any more store-bought, just give me the jars and I'll top it up :) Tasted great with the Chicken Saltimbocca recipe as well, and I found putting a bit of the pesto on top of the pasta as a garnish worked great as well.