Orecchiette in Pesto with Asparagus and Mushrooms
Author: this little italian
Recipe type: Pasta
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: Serves 4
Orecchiette is a variety of pasta typical of Apulia, a region of southern Italy. Its name comes from its shape, which resembles a small ear. I like to think of these little bites as demitasse spoons! The shape of the Orecchiette becomes a lovely little nesting place for pesto and mascarpone to settle. The mellowness of the mushrooms and creaminess of this light sauce is a beautiful backdrop to the asparagus and pasta - both cooked al dente for texture and ideal consistency.
Ingredients
- 1 LB Orecchiette
- 3.5 OZ package mushrooms, chopped (I use hen of the woods, but Criminy, baby portabella or another dark, earthy mushroom would work!)
- 2 shallots, minced
- 2 cloves of garlic, minced
- 1 small onion
- 1 bunch of asparagus, cleaned and cut into 1.5” lengths (I like the skinny ones. If you use the thicker cut asparagus, it'll require about 5 minutes more cooking time.)
- 3 tbsp Mascarpone
- (Reserve a cup of the hot salted pasta water for later.)
- ½ lemon
Pesto
- 1 bunch of parsley
- 1 bunch of oregano
- 1 bunch of basil
- 1 clove of minced or crushed fresh garlic
- Olive oil
- 2 handfuls Pecorino cheese
- Splash of dry white wine (or vermouth)
- ½ cup Pecorino cheese
Seasonings for the Pesto
- Salt and Pepper plus these dried herbs and spices
- 1 tbsp Herbs de Provence
- 1 tbsp Oregano
- 1 tbsp Dill Weed
Seasonings for cooking the veggies (pre-mix and season as you go)
- Salt and Pepper plus these dried herbs and spices
- 1 tbsp Herbs de Provence
- 1 tbsp Oregano
- 1 tbsp Dill Weed
- ½ tbsp. Smoked Paprika
- ½ tbsp Dill Weed
- ½ tbsp Onion Powder
Instructions
Pesto:
- Rinse herbs, pat dry. Remove the leaves from the parsley, oregano and basil. Place inside the blender. Add a clove of minced or crushed garlic and season with salt, pepper, and the dried herbs and spices. Add a splash of white wine, about a ¼ cup. Begin to blend while adding olive oil until you reach a nice, fluid consistency. Add a handful of Pecorino and blend it in.
Veggies:
- In a medium pan, over low heat, heat up some olive oil (about two spins around the pan.) Add the mushrooms, chopped onion and shallot plus one clove of minced or crushed garlic to the pan. Season as you go with salt, pepper and ⅓ of the dried herbs and spices. Cook for about 3-5 minutes until the mushrooms are soft and the onion, translucent. Add the asparagus and another ⅓ of herbs and spices. Cook for about 5 minutes (if you use the skinny asparagus. Cook a little longer, about 5 more minutes if you use the thicker cut asparagus.) Add 2 tbsp. of Mascarpone, stirring it in as it melts through. Remove from heat.
Orecchiette:
- Bring a large pot of salted water to a boil (for the pasta). Follow package instructions. When you are about halfway through the cooking time, ladle out a little of the water and reserve for later. When the Orecchiette are al dente, drain well and add it back to the pot. Add the Pesto. Add a handful of Pecorino cheese. Add a tbsp of Mascarpone. This is where you may also want to add some of the reserved pasta water to get the consistency you like. The “sauce” should be loose, but not watery. Squeeze a half a lemon over the top, stir gently and serve. Add the pasta to the pan of veggies, lightly tossing it all together. Squeeze the ½ lemon over the top, stir gently and serve.
