Orecchiette with Pea Pesto Sauce - Wyse Guide

Updated at: Thu, 17 Aug 2023 05:33:02 GMT

Step 1

Instructions

Step 2

For the asparagus

Step 3

Preheat oven to 375°F.

Step 4

Cut asparagus into bite-size pieces, approximately each spear in thirds. Spread on a baking sheet in an even layer. Drizzle with olive oil and place pieces of prosciutto over the top. Roast in the oven until the asparagus is crisp-tender and the prosciutto is crispy, 12-15 minutes.

Step 5

Remove from oven and set aside until pasta is prepared.

Step 6

For the pasta

Step 7

In an 8-quart stockpot, bring 4 quarts of water to a boil. Add 1 ½ tbsp salt. Pour in the pasta and return to a low boil. Cook until the pasta is al dente, 10-12 minutes.

Step 8

Once cooked, reserve 1 cup of the cooking water and drain the pasta. Return to the stockpot and add the sauce (see below) and lemon zest. Stir to combine, adding reserved cooking water 1 tbsp at a time to achieve the desired texture. Add prepared asparagus and prosciutto. Top with fresh parmesan and basil.

Step 9

For the sauce

Step 10

While the pasta is cooking, prepare the sauce. Warm the peas with the pasta or in a separate saucepan. Cook the peas in boiling water for 1 minute. Remove from water and combine with the pesto. Blend the pesto and peas together using an immersion blender or countertop blender.

Step 11

Nutrition

Step 12

Serving: 1serving | Calories: 389kcal | Carbohydrates: 49.4g | Protein: 13.3g | Fat: 15.3g | Saturated Fat: 2.7g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 6.8g | Trans Fat: 0.1g | Cholesterol: 4.8mg | Sodium: 471mg | Potassium: 348.7mg | Fiber: 4.4g | Sugar: 4.2g | Vitamin A: 69.5IU | Vitamin C: 11mg | Calcium: 81.5mg | Iron: 3.5mg

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