Homemade Orecchiette with Spinach Pecan Pesto & Gruyere


FROM - DelightfulDeliciousDelovely.com

Homemade Orecchiette with Spinach Pecan Pesto & Gruyere

INGREDIENTS

2 cups flour

1 cup semolina flour

3/4 cup plus 4 TBS water

1 tsp salt

1/2 cup pecans - toasted til fragrant in a dry pan

1/2 cup olive oil

3 garlic cloves (or less - to taste)

2 packed cups spinach

1/2 cup grated Parmesan

1/2 cup gruyere cheese - grated - as garnish

parsley - chopped - as garnish

Additional fresh spinach - chopped - as garnish

S&P to taste

additional water for the pesto

DIRECTIONS

Toast the pecans in a dry pan until they are fragrant (a few minutes) making sure they do not burn.  Put the toasted pecans, olive oil, garlic, spinach, Parmesan & about 1 tsp each of salt & pepper in a food processor & blend until smooth.  Add water if necessary to get a nice smooth consistency.  Set aside.

To make the pasta - either blend the flours & salt in a deep bowl, create a well, add the water & blend & knead until you have a soft & pliable dough that is no longer sticky.  Additional flour might be needed to lose all tackiness.

Alternately - put the ingredients in a bread machine & use the pasta dough setting & let the machine mix & knead the dough.  This is genius and a bread machine only costs about $100 - and I use mine ALL THE TIME for bread, pasta & pizza doughs.

Once you have your dough, break of hunks & roll them into long snakes about 1/4-1/2 inch thick.  Cut these into 1/2 inch pieces & then with your finger tip or other small round thing - create little ears with each of the small bits.  Allow these to dry on wax or parchment paper (or a floured surface) for 3-4 hours.

To cook - boil water & add the orecchiette & cook until they all float to the surface - typically well under a minute.  Drain & mix with the pesto & top with chopped fresh spinach, parsley & grated Gruyere.  Take pictures & post all over Instragram & Facebook & Tweet immodestly of your culinary achievement!


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