Creamy Green Orecchiette by lnfinity 1 Comment lnfinity 4 months ago ###Ingredients**Sauce*** 1 bunch basil * 1 bunch parsley * 50g spinach * 25g Nooch * 1 vegetable stock pot * 1 tbsp tahini * 1 x 400g tin cannellini beans * Salt & pepper**Balsamic roast cherry tomatoes*** 150g cherry tomatoes * 1 tbsp balsamic glaze * 2 tbsp Nooch * Pinch chili flakes * Salt & pepper**Pasta*** 400g orecchiette pasta**Garnish*** Toasted hazelnuts * Fresh herbs###Instructions1. Roast the tomatoes – Toss cherry tomatoes with balsamic glaze, chili flakes, salt & pepper. Air-fry at 180°C for 8–10 mins until jammy.1. Cook the pasta – Boil orecchiette until al dente. Reserve some pasta water before draining.1. Blend the sauce – Blitz all sauce ingredients, adding a little pasta water to loosen if needed.1. Combine & serve – Toss pasta with the green sauce over medium heat, then plate up with roasted tomatoes and toasted hazelnuts.[Source](https://www.instagram.com/reel/DH_jQowoYRT/)Write A CommentYou must be logged in to post a comment.
lnfinity 4 months ago ###Ingredients**Sauce*** 1 bunch basil * 1 bunch parsley * 50g spinach * 25g Nooch * 1 vegetable stock pot * 1 tbsp tahini * 1 x 400g tin cannellini beans * Salt & pepper**Balsamic roast cherry tomatoes*** 150g cherry tomatoes * 1 tbsp balsamic glaze * 2 tbsp Nooch * Pinch chili flakes * Salt & pepper**Pasta*** 400g orecchiette pasta**Garnish*** Toasted hazelnuts * Fresh herbs###Instructions1. Roast the tomatoes – Toss cherry tomatoes with balsamic glaze, chili flakes, salt & pepper. Air-fry at 180°C for 8–10 mins until jammy.1. Cook the pasta – Boil orecchiette until al dente. Reserve some pasta water before draining.1. Blend the sauce – Blitz all sauce ingredients, adding a little pasta water to loosen if needed.1. Combine & serve – Toss pasta with the green sauce over medium heat, then plate up with roasted tomatoes and toasted hazelnuts.[Source](https://www.instagram.com/reel/DH_jQowoYRT/)
1 Comment
###Ingredients
**Sauce**
* 1 bunch basil
* 1 bunch parsley
* 50g spinach
* 25g Nooch
* 1 vegetable stock pot
* 1 tbsp tahini
* 1 x 400g tin cannellini beans
* Salt & pepper
**Balsamic roast cherry tomatoes**
* 150g cherry tomatoes
* 1 tbsp balsamic glaze
* 2 tbsp Nooch
* Pinch chili flakes
* Salt & pepper
**Pasta**
* 400g orecchiette pasta
**Garnish**
* Toasted hazelnuts
* Fresh herbs
###Instructions
1. Roast the tomatoes – Toss cherry tomatoes with balsamic glaze, chili flakes, salt & pepper. Air-fry at 180°C for 8–10 mins until jammy.
1. Cook the pasta – Boil orecchiette until al dente. Reserve some pasta water before draining.
1. Blend the sauce – Blitz all sauce ingredients, adding a little pasta water to loosen if needed.
1. Combine & serve – Toss pasta with the green sauce over medium heat, then plate up with roasted tomatoes and toasted hazelnuts.
[Source](https://www.instagram.com/reel/DH_jQowoYRT/)