Orecchiette & Portabellini Pesto Salad
A unique short pasta dish with pesto, asparagus and edamame beans.
Ingredients
For the pasta
- 500 g orecchiette or similar short pasta
- 100 g asparagus
- 100 g edamame beans shelled
- 100 g fresh peas shelled
For the pesto
- 2 cups basil leaves well packed
- ¼ cup sunflower seeds, cashew nuts or pine nuts
- ½ cup/40g parmesan cheese grated
- 1 clove garlic smashed
- 2 tbsp lemon juice
- 1 lemon zest
- 125 ml olive oil
For the main
- 500 g portabellini mushrooms, sliced
- Salt and pepper, to taste
- Fresh dill, for serving
- Pink peppercorns, for serving
Instructions
For the pasta
- In a large pot of salted boiling water, cook the pasta according to package instructions. Keep it nice and al dente. Reserve about 1 cup of pasta cooking water. Strain out the pasta and allow to cool.
- Using the pasta water, blanch the vegetables. Refresh them in ice cold water and drain.
- Keep them bright green with a good bite. Slice the asparagus so it mixes well with the peas and edamame beans.
For the pesto
- In a food processor, add all the pesto ingredients except the olive oil. Season well with salt and pepper. Blitz until combined.
- Slowly drizzle the olive oil into the food processor until everything is a good consistency. Scrape pesto into a large mixing bowl.
- Add the cooled pasta and toss to coat well. Add the blanched vegetables and mix.
- If necessary, add a splash of pasta cooking liquid to keep things nice and loose and well coated.
For the mushrooms
- Just before serving, cook the mushrooms. Heat a drizzle of olive oil in a large frying pan. Add the sliced portabellinis and cook until golden brown. Season well with salt and pepper.
- Add the mushrooms to the pasta salad. Toss to mix well.
- Plate into a large bowl or onto a serving platter. Scatter with fresh dill sprigs and crushed pink peppercorns. Serve and enjoy!