Orecchiette with Purslane Pesto and Goat Cheese Recipe

Ingredients

• 500g orecchiette pasta
• 2 cups of purslane leaves
• 1/2 cup of extra-virgin olive oil
• 1/4 cup of pine nuts
• 1/4 cup of grated Parmesan cheese
• 3 cloves of garlic, minced
• 100g goat cheese, crumbled
• Salt and black pepper

Instructions

1. Cook the orecchiette pasta according to package instructions until al dente. Reserve 1/2 cup of the cooking water.
2. In a food processor, add the purslane leaves, pine nuts, Parmesan cheese, garlic, salt, and black pepper. Pulse until smooth, then gradually add the olive oil until the mixture becomes a pesto.
3. Transfer the pesto to a large bowl and add the cooked orecchiette. Toss together, adding reserved cooking water if necessary to loosen the mixture.
4. Sprinkle the crumbled goat cheese over the top of the pasta, and serve immediately.

Verdict

This orecchiette with purslane pesto and goat cheese recipe is perfect for a quick and easy weeknight dinner. The creamy and tangy goat cheese pairs beautifully with the herbaceous pesto, and the orecchiette pasta holds the sauce well. It’s a perfect comfort food dish that can easily be customized with other herbs or cheeses.

Serving Suggestions

This pasta dish can be served as a standalone meal or paired with a fresh green salad. You can also add sautéed mushrooms, grilled chicken, or shrimp to the pasta for added protein. Enjoy!