Orecchiette with green beans and pistachio pesto

Based on 21 ratings

Ruby Goss

Editor at Kitchen Stories

instagram.com/ruby.goss/

“This is a really refreshing style of pesto from Sicily that has minty, lemony kick to it. I follow the lead of my best friend’s Italian mom, who makes this pesto on the runny side (by that I mean be generous with the olive oil) so it’s not only beautifully rich and glossy, but glides over the pasta. If you can find salted ricotta, leave out the pecorino and roughly grate it on top of the pasta before serving.”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g orecchiette
50 g pistachios
100 g green beans
70 ml olive oil
1 clove garlic
30 g basil
15 g mint
½ lemon
salt
pepper
shredded Pecorino cheese (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot (large)
  • food processor
  • fine grater
  • citrus press
  • sieve
  • rubber spatula

Nutrition per serving

Cal
935
Protein
19 g
Fat
61 g
Carb
77 g
  • Step 1/3

    Trim green beans and slice diagonally. Bring a large pot of water to a boil and season with salt. Cook orecchiette according to package instructions. Approx. 4 min. before the pasta is done, add green beans to the pot.
    • 100 g green beans
    • 250 g orecchiette
    • salt
    • cutting board
    • knife
    • pot (large)

    Trim green beans and slice diagonally. Bring a large pot of water to a boil and season with salt. Cook orecchiette according to package instructions. Approx. 4 min. before the pasta is done, add green beans to the pot.

  • Step 2/3

    While the pasta and green beans cook, add pistachios and olive oil to a food processor and blend until smooth. Add garlic, basil and mint leaves, lemon zest, and lemon juice. Season with salt and pepper, and blend until the pesto is smooth and glossy.
    • 50 g pistachios
    • 70 ml olive oil
    • 1 clove garlic
    • 30 g basil
    • 15 g mint
    • ½ lemon
    • salt
    • pepper
    • food processor
    • fine grater
    • citrus press

    While the pasta and green beans cook, add pistachios and olive oil to a food processor and blend until smooth. Add garlic, basil and mint leaves, lemon zest, and lemon juice. Season with salt and pepper, and blend until the pesto is smooth and glossy.

  • Step 3/3

    Drain pasta and green beans, reserving some pasta water. Add pasta and green beans back to the pot, add pesto and toss to coat. Add as much pasta water as needed until it all comes together. Serve orecchiette with shredded Pecorino cheese. Enjoy!
    • shredded Pecorino cheese (for serving)
    • sieve
    • rubber spatula

    Drain pasta and green beans, reserving some pasta water. Add pasta and green beans back to the pot, add pesto and toss to coat. Add as much pasta water as needed until it all comes together. Serve orecchiette with shredded Pecorino cheese. Enjoy!