Tiny New York Kitchen: Orecchiette With Basil

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By Victoria Hart Glavin of Tiny New York Kitchen

Easy, delicious, and meat-free this pasta dish is a weeknight winner. You may use either fresh or dried orecchiette (little ears) for this delightful pasta dish.

Ingredients

  • 14 Ounces Orecchiette (Fresh or Dried)
  • 20 Walnut Kernels (Chopped)
  • 3 Tablespoons Olive Oil
  • 3 Basil Sprigs (Chopped)
  • 3 Garlic Cloves (Finely Chopped)
  • 3 Cups Grated Parmesan Cheese
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper

Cook the orecchiette to al dente in plenty of slightly salted boiling water. Five minutes before pasta is ready, heat oil in a large-size sauté pan. Add garlic and cook for 2 minutes. Add chopped walnuts and brown for 3 minutes. Add chopped basil, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground pepper. Mix well.

When pasta is al dente drain and add to sauté pan with garlic, basil & walnut mixture. Transfer from pan to large-size bowl. Sprinkle with grated Parmesan cheese and serve warm. Serves 4 Cooking time: 30min.

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

 

 

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