Orecchiette With Carrot Hazelnut Pesto Recipes

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ORECCHIETTE WITH CARROT-HAZELNUT PESTO

Provided by Martha Stewart

Categories     Pasta and Grains

Time 20m

Number Of Ingredients 7



Orecchiette with Carrot-Hazelnut Pesto image

Steps:

  • Combine carrots, whole hazelnuts, garlic, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste.
  • Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, top with chopped hazelnuts, and serve immediately.

6 small carrots (8 ounces), peeled and coarsely chopped
1/2 cup toasted whole hazelnuts, plus 2 tablespoons, chopped, for serving
1 small clove garlic
1/2 cup grated Pecorino Romano (2 ounces)
Coarse salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound orecchiette

ROASTED CARROTS AND SCALLIONS WITH THYME AND HAZELNUTS

I bought incredibly sweet, baby red onions - they look like thick red scallions - and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish. If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 1h

Yield Serves 4

Number Of Ingredients 7



Roasted Carrots and Scallions With Thyme and Hazelnuts image

Steps:

  • Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until they smell toasty and they a're golden all the way through (cut one in half to check). Remove from the oven and turn up the heat to 425 degrees.
  • Immediately wrap the hazelnuts in a clean, dry dish towel. Rub them in the towel to remove the skins. Then place the skinned hazelnuts in a plastic bag or, if you have one, a disposable pastry bag and set on your work table in one layer. Use a rolling pin to crush the nuts by rolling over them with the pin. Set aside.
  • Line a sheet pan with parchment or oil a baking dish large enough to fit all of the vegetables in a single layer. If the carrots are small, just peel and trim the tops and bottoms. If they are medium- sized, peel, cut in half and cut into 4-inch lengths. Quarter large carrots and cut into 4-inch lengths. Trim the root ends and greens from the spring onions or scallions. If they are bulbous, cut them in half. Season with salt and pepper, add the thyme and olive oil and toss well, either directly on the pan or in the dish or in a bowl. Spread in an even layer in the baking dish or on the baking sheet.
  • Roast in the oven for 20 to 30 minutes, stirring every 10 minutes. The onions may be done after 10 minutes - they should be soft and lightly browned. Remove them from the pan if they are and hold on a plate. When the carrots and onions are tender and browned in places, remove from the oven. Add the onions back into the mix if you 've removed them and toss together. Sprinkle on the toasted ground hazelnuts, and drizzle on the optional nut oil, and serve.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 367 milligrams, Sugar 6 grams

1 ounce hazelnuts (about 1/4 cup)
1 pound carrots, preferably young small carrots, any color (but a mix is nice)
1 bunch white or purple spring onions or scallions
Salt and freshly ground pepper
2 teaspoons fresh thyme leaves
2 tablespoons extra virgin olive oil
Optional: a drizzle of hazelnut oil or walnut oil for serving

STEP-BY-STEP ORECCHIETTE

See Lucinda Scala Quinn make orecchiette in our step-by-step photo tutorial. Any extra orecchiette can be frozen up to six weeks: First, freeze them in a single layer on a baking sheet, then transfer them to a resealable plastic bag and return them to the freezer. Boil directly from the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Yield Makes 1 1/2 pounds dough

Number Of Ingredients 4



Step-by-Step Orecchiette image

Steps:

  • Mound semolina and all-purpose flours and salt in 3 separate piles on a large, clean work surface.
  • Using your fingers, swirl ingredients together until combined.
  • Gather flour mixture into a pile, and create a well in center. Pour 1/2 cup water into well.
  • Gradually incorporate flour mixture into water using your fingers.
  • Once all the water is absorbed, continue adding water, 1 tablespoon at a time, until mixture begins to form a dough.
  • Start to gather and knead dough, working it until no dry flour remains on work surface.
  • Continue to knead until smooth and elastic, about 5 minutes.
  • Divide dough into 16 equal portions, and cover them with a clean, damp kitchen towel.
  • Roll 1 portion of dough into an 18-inch-long rope.
  • Use a knife to cut and drag a 1/3-inch piece of dough from end of rope facing you -- a grainy wooden cutting board helps grip the dough.
  • Holding knife at a 45-degree angle to work surface, press and roll dough toward you.
  • Unfurl each piece of dough over your thumb in the opposite direction to form a concave shape, and transfer to a rimmed baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough. Orecchiette can be stored at room temperature in a single layer overnight; cover with a clean kitchen towel or plastic wrap.

2 cups semolina flour, plus more for baking sheet
1 cup all-purpose flour
1 teaspoon coarse salt
1 cup water, divided, plus more if needed

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