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Orecchiette with parsley pesto


The Sabbath is a day dedicated to "mess". Marianna and I like to sleep, pushed out of bed with two cats and pleading from two guinea pigs with sirens blaring, we can only use the time taken to sleep on things "creative". Today I tried to prepare orecchiette with these .... Marianna found them on the table .... winking and persuasive to ask "sughino, sauce ... and not be of" mundane "tops rapaaaaaaaaaaaaaa" ...... The result here it is a beautiful dress with parsley pesto ......

Ingredients:

for orecchiette
200 grams of wheat flour

salt water as needed

for pesto

15th gr fresh parsley 2 tablespoons olive oil
spoon a tablespoon of pine nuts

dua tablespoons grated Parmesan cheese 1 clove garlic


prepare orecchiette:

On a work surface, place the flour, add a pinch of salt and pour enough warm water for a dry but elastic dough. Working for about 15 minutes and then, little by little, stretch the dough with your hands to get "snakes" that will be cut lengthwise (like small dumplings). At this point our playground must be transformed into orecchiette: li caviamo first with one finger and then flipping them up to give the classic form all'orecchietta (here the techniques are varied, we are Sunni and paste the caviamo !!!!)


Without the orecchiette, we pass the pesto:
A nice blender, put in the basket washed and dried parsley (leaves), oil, Parmesan, pine nuts and garlic and then. "On" button and a fine puree ..... the pesto is ready in minutes!


The orecchiette are cooked in salted water for about 5 minutes, drain, season and serve! We assure you that you do not wait, disappear in a flash :-)