One of the perks of blogging is getting the opportunity to partner with brands. For example, the folks at Cal-Organic Farms contacted me last December, asking if I’d like to join their ambassador program. Upon becoming a “Cal-O Creator,” I’d receive a monthly shipment of fresh, organic produce to play with in the kitchen.
Since I regularly purchase Cal-Organic products, it was a no-brainer. Now, without fail, a big box of veggies arrives on my porch every four weeks. It’s truly a treat. I’m learning more about the foods I eat and trying out new recipes.
The inspiration for this homemade orecchiette with arugula pesto came from a recent delivery, which included arugula, broccoli, fennel, red potatoes and yellow carrots. I was craving pasta, so threw together the simple yet satisfying primo piatto. Finish the dish with roasted tomatoes and Pecorino Romano cheese for a winning flavor combination.
Recipe adapted from Chowhound.
- 1 cup semolina flour
- ½ cup all-purpose flour
- ½ teaspoon sea salt
- ½ cup lukewarm water
- 3½ cups arugula, stems removed
- 2 tablespoons toasted pine nuts, plus more for serving (see notes**)
- 2 garlic cloves
- ¼ cup olive oil
- 1 teaspoon freshly squeezed lemon juice
- sea salt and freshly ground black pepper, to taste
- 1 pint cherry tomatoes
- 2 sprigs fresh rosemary
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper
- shaved Pecorino Romano cheese, to taste
- In a medium bowl, combine the flours and salt. Add the water and mix with a fork until the ingredients start to come together. Then knead the dough by hand until it’s smooth and elastic - this will take about 5 minutes. Shape dough into a ball and cover with a damp towel or plastic wrap and let it sit for 30 minutes.
- Roll out dough to a ¾"-thick rectangle. Using a sharp knife or bench scraper, cut dough lengthwise into ¾"-wide strips. Roll strips into ½"-thick logs.
- Cut one log crosswise into ½"-thick pieces; keep remaining logs covered with a damp cloth. Holding a butter knife at a 45-degree angle, press down on one piece of dough and drag it toward you. Invert the flattened piece of dough over your fingertip to form an ear shape and transfer to a baking sheet lined with a silicone baking mat. Repeat with remaining pieces of dough.
- In a food processor or blender, purée all the ingredients. Transfer to an airtight container and store in the refrigerator until ready to use.
- Preheat oven to 450 degrees. Place tomatoes and rosemary in a 9" pie plate. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 20 minutes, stirring halfway through. Remove from the oven and let cool. Discard rosemary.
- Bring a large pot of water to a boil. Cook orecchiette until al dente, about 3 minutes. Drain.
- Add about half of the pesto and stir to combine. Top with roasted tomatoes, Pecorino Romano cheese and toasted pine nuts.
**To toast raw pine nuts, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Let cool.
