Creamy Green Orecchiette



by lnfinity

1 Comment

  1. ###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/)

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