Orec­chi­ette with cau­li­flower and wal­nut brown-but­ter pesto

Gourmet Traveller (Australia) - - Quick Meals -


This is far from the tra­di­tional basil pesto, but it has nuts and parme­san in the mix. The name de­rives from the Ital­ian word “pestare”, to pound. We’ve sped things up with a food pro­ces­sor. 350 gm (½ small) cau­li­flower,

cut into flo­rets

2 tbsp olive oil

500 gm dried orec­chi­ette Finely grated rind of 1 lemon, juice of ½, plus lemon wedges (op­tional) to serve

Finely grated parme­san, to serve WAL­NUT BROWN-BUT­TER PESTO 185 gm cold but­ter, diced

¼ cup (firmly packed) sage leaves

80 gm roasted wal­nuts

30 gm grated parme­san

1 long red chilli, coarsely chopped

2 gar­lic cloves, finely chopped

1 Pre­heat oven to 250°C.

Place cau­li­flower on a bak­ing tray, driz­zle with olive oil and sea­son to taste. Roast un­til golden and edges are slightly charred (8-10 min­utes).

2 Meanwhile, for wal­nut brown-but­ter pesto, cook but­ter in a small saucepan over medium-high heat un­til foam­ing and nut brown (4-5 min­utes), then add sage and stir un­til crisp. Set aside a few leaves for gar­nish, then trans­fer sage but­ter to a food pro­ces­sor, add re­main­ing in­gre­di­ents, blitz to a coarse purée and sea­son to taste.

3 Cook orec­chi­ette in a large saucepan of boil­ing salted wa­ter un­til al dente

(10-12 min­utes). Drain, re­serv­ing about 80ml pasta wa­ter, and re­turn pasta to pan. Add pesto, cau­li­flower, lemon rind and juice, toss to com­bine, adding a lit­tle pasta wa­ter to loosen, and sea­son to taste. Top with parme­san and re­served sage leaves and serve with lemon wedges.

Orec­chi­ette Phendai white bowl from The De­sign Hunter. Tara Den­nis tin plate from David Jones. Chicken Stu­dio.W Osaka bowl from David Jones. All other props stylist’s own. Sausages All props stylist’s own. Stockists p175.

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