A slightly more complicated than average pasta dish, but so worthy in every aspect. The foamy orecchiette are paired with marinated artichoke hearts, chanterelle mushrooms, chili flakes, and some garlic, everything slightly cooked in olive oil. To make it perfect, everything is next mixed with delicate tasting, freshly made spinach, and cashew pesto.
Enjoy. :)
Last year: Black Russian (cocktail).
Two years ago: Cheddar and oat scones (British).
Three years ago: Mexican rice with vegetables (vegan).
Four years ago: Sweet potato and prosciutto starters.
Ingredients (serves 2-3):
- 200 g orecchiette
- 200 g chanterelles
- a handful of artichoke hearts (marinated)
- 1 tablespoon olive oil
- 1 teaspoon chili flakes
- 2 large garlic cloves
- a tablespoon of capers
- 100 g fresh spinach
- 2 tablespoons of the pasta water
- 50 g cashew nuts
- 50 ml extra virgin olive oil
- 50 g grated Parmesan
- salt and freshly ground pepper to taste
Cook the pasta according to package instructions (reserving a bit of the water at the end). Wilt the spinach in a bit of hot water, then rinse with cool water, drain and set aside.
In a medium pan, heat the olive oil and add the chili flakes, capers and the sliced garlic to it.
Fry them around for a few minutes until fragrant. Add the artichokes and mushrooms, roughly sliced.
Mix well and let cook until you make the pesto. In a blender, blizz together the spinach with the pasta water, cashew nuts, the olive oil and the Parmesan. Taste it and season with salt and pepper to taste.
Add the boiled pasta and the spinach pesto to the pan.
Mix well. Remove from the heat. It's done.
Transfer to serving plates. Dig in! :)
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