CREAMY PESTO ORECCHIETTE
There's something irresistible about the way orecchiette catches sauce in its little curved pockets, and this dish fully celebrates that. The pasta is tossed with a touch of heavy cream and starchy pasta water until it turns silky and glossy, then folded through with fresh basil pesto for that unmistakable herby depth. A generous handful of Parmigiano-Reggiano melts into the sauce, adding richness and a savory backbone, while a scatter of fresh basil leaves on top keeps things looking as bright as they taste. It's comforting without being heavy, simple enough for a weeknight but special enough to serve when your guests are watching you cook, or better yet, when they want to get in on the action.
CREAMY PESTO ORECCHIETTE
Servings: 4
INGREDIENTS
- 1 lb (450g) orecchiette pasta
- ¼ cup (60g) heavy cream
- ½ cup (120g) reserved pasta water
- ¾ cup (175g) basil pesto
- ½ cup (50g) grated Parmigiano-Reggiano (plus extra for garnish)
- ¼ cup (7g) fresh basil leaves, for garnish
Boil the orecchiette in well-salted boiling water until al dente. Reserve ½ cup pasta water before draining.
Add the cream to the pot and heat gently until bubbles form around the edges and is piping hot. Add the drained pasta and reserved pasta water, tossing until glossy and slightly creamy.
Stir in the pesto and Parmigiano, tossing until evenly coated.
Serve immediately and garnish with fresh basil leaves extra parmigianno regianno if desired.