Orecchiette with Vegetable Sauce
Orecchiette with vegetable sauce is a recipe featuring fresh ingredients from the sprout vegetables category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 small Broccoli
- 250 g green asparagus
- 4 tomatoes
- Olive oil (extra virgin)
- Salt
- Pepper (freshly ground)
- 400 g orecchiette pasta
Instructions
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1.
Wash the broccoli and cut into small florets, then blanch in boiling salted water for about 5 minutes. Drain and set aside 100 ml of cooking water. Puree one‑third of the broccoli. Wash the asparagus, trim any woody ends if necessary, and cook in boiling salted water for 12 minutes; drain well and cut into longer pieces. Wash the tomatoes, blanch briefly, peel, halve, core, and dice small.
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2.
Cook the pasta in plenty of salted water until al dente, then drain. Mix with the reserved broccoli cooking liquid, the broccoli puree, asparagus pieces, 2 tbsp olive oil, and tomato cubes. Season generously with pepper, adjust salt if needed, and serve immediately. Freshly grated Pecorino or Parmesan pairs well.
