It’s often the most simple of pastas that are the most tasty. This is a quick dish for a busy weeknight that gets the thumbs up from the whole family.
Orecchiette with creamy pesto and parmesan
Course: All Recipes, Dinners, Light Meals, Pasta, VegetarianDifficulty: EasyServes
4
Prep time
5
minutesCooking time
20
minutesOther
Ingredient options
It’s often the most simple of pastas that are the most tasty. This is a quick dish for a busy weeknight that gets the thumbs up from the whole family.
Ingredients
500g packet dried orecchiette pasta
190g jar Barilla Pesto Alla Genovese
1/2 cup grated parmesan, plus extra to serve
Small basil leaves, to garnish (optional)
Method
- Cook the pasta in boiling, salted water for 10 mins or until al dente. Drain well and return to the pan.
- Use a small spatula to scoop the pesto out of the jar and into the pan with the drained pasta. Add the parmesan and stir well to combine.
- Divide pasta mixture among serving bowls. Sprinkle with parmesan and garnish with basil, if using. Serve immediately.
Tips and notes
- Stir chopped semi-dried tomatoes into the cooked pasta, just before serving.
- Make this dish even greener by adding small broccoli florets to the boiling pasta for the last 1 minute of cooking.
