Olive Garden Orecchiette With Red Pepper Pesto |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners. Ingredients:
1/2 cup walnut pieces |
2 (6 ounce) cans roasted red peppers, drained |
1/4 cup parmesan cheese, grated |
1 cup fresh basil leaf, washed and dried |
1/2 cup italian parsley, washed and dried |
2 garlic cloves, peeled |
1/2 cup olive oil |
1 lb orecchiette |
4 tablespoons butter |
toasted walnuts, coarsely chopped (garnish) |
12 fresh basil leaves, washed, dried, and cut in thin strips (garnish) |
Directions:
1. Pre-heat oven to 350°F
2. TOASTED WALNUTS - Place walnuts on sheet tray. Bake in 350F oven for 12 minutes.
3. RED PEPPER PESTO - Mix red peppers, toasted walnuts, parmesan cheese, basil, parsley and garlic in a food processor. With motor running, slowly add olive oil and process until mixture forms a coarsely chopped paste.
4. FINAL PLATING - Cook orecchiette pasta according to package directions. Drain pasta, reserving 1/2 cup cooking liquid, and return pasta to pot. Heat red pepper sauce in a sauce pot, stir in butter and reserved cooking liquid. Cook just until sauce is heated through. Stir in pasta and coat with sauce.
5. Transfer pasta to serving plates and top each with toasted walnut pieces and shredded basil.
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