Orecchiette with broccoli pesto

Orecchiette with broccoli pesto

Total: 1 hr 30 Min. | Active: 1 hr
vegetarian, lactose-free
Nutritional value / person: 458 kcal
, Fat: 14 g
, Carbohydrate: 61 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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100g baby spinach
salted water, boiling
200g white flour
100g durum wheat semolina

Broccoli pesto

300g broccoli, cut into florets
¼tsp salt
1bunch basil, several leaves set aside
1bunch peppermint, several leaves set aside
1 garlic clove
50g grated Parmesan
3tbsp olive oil
1tbsp lemon juice
a little pepper

To cook the orecchiette

salted water, boiling
250g sugar snap peas, sliced
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How it's done


Blanch the spinach in boiling salted water for approx. 30 secs. Set aside approx. 100 ml of cooking water. Drain and squeeze out the spinach, then puree with the reserved cooking water (makes approx. 180 g of spinach puree). Mix the flour and semolina in a bowl. Add the spinach puree, mix and knead into a soft, smooth dough. Shape the dough into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water. Quarter the dough, shape into rolls the width of your finger, cut into approx. 1 cm pieces. Flatten the pieces of dough by dragging a butter knife over them. Pull the dough off the knife, push the dough inside out to create the orecchiette shape.

Broccoli pesto

Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket, add the broccoli, season with salt and cook for approx. 5 mins. Blitz the broccoli, basil, peppermint and garlic in a food processor, stir in the cheese, oil and lemon juice, season.

To cook the orecchiette

Cook the orecchiette in boiling salted water for approx. 5 mins. until just al dente, add the sugar snaps and cook for a further 2 mins., drain. Mix the orecchiette and sugar snaps with the broccoli pesto, garnish with the reserved herbs.

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