Creamy Three-Green Orecchiette with Nut-Free Basil Pesto

Name: Creamy Three-Green Orecchiette with Nut-Free Basil Pesto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 1/2 cups (350 mL) packed fresh basil leaves; 1/2 cup (125 mL) packed fresh parsley leaves; 1 clove garlic; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) black pepper; 1/3 cup (75 mL) olive oil; 1/4 cup (60 mL) grated Parmesan cheese; 1 tbsp (15 mL) lemon zest; 3 tbsp (45 mL) lemon juice; 1 box (450 g) Italpasta Artisan Orecchiette; 3 tbsp (45mL) olive oil (divided); 1 bunch rapini (woody ends trimmed and stalks chopped into 2-inch (5 cm) chunks); 1/2 tsp (2 mL) salt (divided); 1/2 tsp (2 mL) black pepper (divided); 2 leeks (sliced (white and light green parts only)); 3 cloves garlic (minced); 1/4 tsp (1 mL) chili flakes; 1 cup (250 mL) heavy or whipping (35%) cream; 1 cup (250 mL) fresh peas; 1/3 cup (75 mL) grated Parmesan cheese (plus more for serving)

Ingredients

Nut-Free Pesto

1 1/2 cups (350 mL) packed fresh basil leaves
1/2 cup (125 mL) packed fresh parsley leaves
1 clove garlic
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
1/3 cup (75 mL) olive oil
1/4 cup (60 mL) grated Parmesan cheese
1 tbsp (15 mL) lemon zest
3 tbsp (45 mL) lemon juice

Assembly:

1 box (450 g) Italpasta Artisan Orecchiette
3 tbsp (45mL) olive oil, divided
1 bunch rapini, woody ends trimmed and stalks chopped into 2-inch (5 cm) chunks
1/2 tsp (2 mL) salt, divided
1/2 tsp (2 mL) black pepper, divided
2 leeks, sliced (white and light green parts only)
3 cloves garlic, minced
1/4 tsp (1 mL) chili flakes
1 cup (250 mL) heavy or whipping (35%) cream
1 cup (250 mL) fresh peas
1/3 cup (75 mL) grated Parmesan cheese, plus more for serving

Instructions

Nut-Free Pesto: In food processor, pulse together basil, parsley, garlic, salt and pepper until finely chopped. Scrape down sides of bowl. While machine is running, drizzle in oil until combined. Stir in Parmesan cheese, lemon zest and lemon juice.
Assembly: Cook orecchiette according to package directions. Reserve 1/4 cup (60 mL) pasta cooking liquid; drain pasta.
Meanwhile, in large skillet set over medium-high heat, heat 2 tbsp (30 mL) oil. Cook rapini, 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper for 3 to 5 minutes or until starting to soften. Transfer to plate.
Reduce heat to medium. Drizzle in remaining 1 tbsp (15 mL) oil. Add leeks, garlic and chili flakes. Cook for 2 to 3 minutes or until leeks are starting to soften.
Stir in cream and peas; bring to a boil. Season with remaining 1/4 tsp (1 mL) salt and remaining 1/4 tsp (1 mL) pepper. Boil for 1 minute.
Return rapini to skillet. Reduce heat to medium-low. Simmer for 3 to 4 minutes or until vegetables are tender and cream is slightly reduced.
Add pasta and pesto to skillet. Toss and stir until sauce clings to pasta well. If needed, stir in pasta cooking liquid to loosen.
Garnish pasta with 1/3 cup (75 mL) Parmesan. Serve with additional Parmesan, if desired.