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Orecchiette With Walnut Pesto & Black Truffle

Filed in: savoury

Orecchiette tossed with a walnut brown butter pesto, topped with black truffle and crispy sage!

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Recipe for Orecchiette With Walnut Pesto & Black Truffle by Anisa Sabet. Recipe adapted from here.

Ingredients (serves 4):

For the pesto: 

  • 250g cold butter
  • 1/3 cup sage
  • 120g toasted walnuts
  • 40g shaved parmesan
  • Sea salt

 

For the orecchiette: 

  • 500g orecchiette
  • Black truffle (small knob)
  • Extra parmesan

 

Method:

1. To make the pesto: in a small saucepan, melt the butter until foaming, then add in the sage and cook for a few minutes until crispy. Blitz the butter, half the sage, walnutsparmesan and a pinch salt in a food processor until combined.

2. To make the orecchiette: cook pasta as per packet instructions, reserving 1/4 cup pasta water.

3. Toss the orecchiette with the walnut pesto and top with shaved black truffle, crispy sage leaves and extra parmesan.

Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.

Bon appétit bitches!

For another similar recipe, try my Spaghetti with Black Truffle, Parmigiano and Lemon.

Spaghetti-with-Black-Truffle-Parmigiano-and-Lemon-Anisa-Sabet-The-Macadames-2-2-960x1440.jpg

Or my Black Truffle Ice Cream.

Anisa Sabet xx

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