Orecchiette with Hazelnut and Artichoke Pesto

I can guide you in preparing orecchiette with hazelnut and artichoke pesto, a delicious variation on the classic pesto and a perfect example of how to combine flavors of Italian cuisine to obtain innovative dishes. Let’s see how to make them.

Ingredients

• 320 g of orecchiette (typical pasta from Puglia)
• 3-4 artichokes
• 100 g of toasted hazelnuts
• 1 clove of garlic
• 40 g of grated Parmesan cheese
• A bunch of fresh parsley
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Lemon juice (for the artichokes)

Preparation

1. Clean the artichokes by removing the outer hard leaves and the spiny tips. Cut them in half, remove the possible “beard” inside, and immerse them in acidulated water with lemon juice to prevent darkening.
2. Cut the artichokes into wedges and cook them in a pan with a drizzle of oil and a clove of garlic for about 10-15 minutes, until they are soft. Season lightly with salt and set aside some wedges for the final garnish.
3. In the meantime, bring a pot of salted water to a boil for the orecchiette and cook them following the instructions on the package until they reach “al dente” texture.
4. Prepare the hazelnut and artichoke pesto by putting the toasted hazelnuts, cooked artichokes, Parmesan, parsley, salt, pepper, and extra virgin olive oil in a blender. Blend everything until you get a smooth cream. If necessary, add some pasta cooking water to reach the desired consistency.
5. Drain the orecchiette al dente, reserving a little of the cooking water.
6. Pour the orecchiette into a large bowl and mix them with the hazelnut and artichoke pesto, adding some cooking water to make the dressing creamier if necessary.
7. Serve the dressed orecchiette, garnishing with the artichoke wedges set aside and, if you wish, a sprinkling of additional Parmesan and a drizzle of raw oil.

Curiosity

Orecchiette are a type of pasta typical of Puglia, whose name means “little ears” thanks to their shape. This pasta shape holds sauces very well, such as the hazelnut and artichoke pesto, which is a more autumnal variant compared to the classic Genoese pesto. The hazelnuts, rich in flavor, bring a crunchy and toasted note to the dish, creating a surprising and pleasantly different taste experience.