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Gallery Orecchiette with Carrot-Hazelnut Pesto Credit: Johnny Miller Recipe Summary prep: 15 mins total: 20 mins Servings: 6
Ingredients Ingredient Checklist 6 small carrots (8 ounces), peeled and coarsely chopped 1/2 cup toasted whole hazelnuts, plus 2 tablespoons, chopped, for serving 1 small clove garlic 1/2 cup grated Pecorino Romano (2 ounces) Coarse salt 1/4 cup extra-virgin olive oil, plus more for drizzling 1 pound orecchiette
Gallery Orecchiette with Carrot-Hazelnut Pesto Credit: Johnny Miller
Recipe Summary prep: 15 mins total: 20 mins Servings: 6
Gallery
Orecchiette with Carrot-Hazelnut Pesto Credit: Johnny Miller
Orecchiette with Carrot-Hazelnut Pesto
Credit: Johnny Miller
Orecchiette with Carrot-Hazelnut Pesto
Recipe Summary prep: 15 mins total: 20 mins Servings: 6
Recipe Summary
prep: 15 mins total: 20 mins
Servings: 6
prep: 15 mins
total: 20 mins
prep:
15 mins
total:
20 mins
Servings: 6
6
Ingredients
Ingredients
- 6 small carrots (8 ounces), peeled and coarsely chopped 1/2 cup toasted whole hazelnuts, plus 2 tablespoons, chopped, for serving 1 small clove garlic 1/2 cup grated Pecorino Romano (2 ounces) Coarse salt 1/4 cup extra-virgin olive oil, plus more for drizzling 1 pound orecchiette
Directions
Combine carrots, whole hazelnuts, garlic, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste.
Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, top with chopped hazelnuts, and serve immediately.
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All Reviews for Orecchiette with Carrot-Hazelnut Pesto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Orecchiette with Carrot-Hazelnut Pesto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
