Sundried Tomato Pesto Orecchiette with Burrata & Basil

Difficulty Level: Moderate

Total Time: 1.5 hours

Serving Size: 2-4 servings

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An easy and flavorful sun-dried tomato pesto tossed with orecchiette and topped with fresh burrata and basil.

Ingredients:

• 1 cup semolina flour

• 1/2 cup water

• 8 oz. jar of sun-dried tomatoes, packed in oil

• 1 garlic clove, finely grated

• 1/4 cup toasted pine nuts

• 1/3 cup Parmigiano Reggiano, finely grated

• 8 oz. fresh burrata

• Fresh basil for garnish

• Extra virgin olive oil to finish

• Salt to taste

• Pasta water as needed

  
  

Directions:

1. Place the semolina onto a wooden board or workspace and create a well. Slowly add the water and mix until a dough is formed. Knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes.

2. Once the dough has rested, divide into sections and roll out into long, thin ropes. Cut into tiny pieces about 1/2 inch long, depending on the size you would like your orecchiette to be. Using the flat edge of a knife, roll the orecchiette.

3. Bring a large pot of water to a boil.

4. For the pesto, add the sun-dried tomatoes along with the oil, garlic, pine nuts and Parmigiano to a blender. Blend until a smooth, paste-like texture forms. Add salt to taste.

5. Once the water comes to a boil, add plenty of salt. Cook the orecchiette until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water.

6. Add the pesto to a large sauté pan along with 1/2 cup of pasta water. Stir until a sauce-like consistency forms. Add more pasta water as needed.

7. Add the orecchiette to the pan and toss over medium-low heat.

8. Plate and top with fresh burrata, basil and a drizzle of extra virgin olive oil.