'Nduja & Corn Orecchiette with Pistachio Pesto
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'Nduja & Corn Orecchiette with Pistachio Pesto

"The sugary sweetness of corn balances well with 'nduja's spiciness."—Rach

Ingredients

  • ¼ cup Sicilian or shelled pistachios, unsalted, toasted

  • 2 cups arugula

  • ½ cup each packed mint and flat-leaf parsley

  • 6 oz. pecorino, coarsely chopped

  • 1 tbsp. zest from a lemon or lime and 1 tbsp. juice

  • ½ cup EVOO

  • ½ tsp. crushed red pepper

  • 1 lb. orecchiette

  • 2 tbsp. butter

  • 2 large ears of corn, kernels removed

  • 1 leek or 1 bunch green onions or scallions, whites and light greens, chopped

  • 1 fresh chili pepper, jalapeño pepper, or red finger chili, seeded and finely chopped

  • 4 oz. 'nduja

Preparation

  • Step 1

    Bring a large pot of water to a boil for the pasta.

  • Step 2

    In the bowl of a food processor, make pesto by combining the pistachios, arugula, mint, parsley, pecorino, and zest. Pulse until very finely chopped, then add the lemon juice. Pulse in the EVOO; season with the crushed red pepper and salt to taste.

  • Step 3

    Salt the water once it's boiling, then add the pasta. Cook 1 minute less than the package directions, reserving 3/4 cup of pasta cooking water before draining.

  • Step 4

    In a large skillet over medium-high heat, add the butter. When it bubbles, add the corn, leek, chili pepper, and a large pinch of salt; sauté until vegetables start to soften, 2 to 3 minutes. Add 'nduja and cook, breaking up 'nduja with a wooden spoon, until it darkens in color and the veggies are tender, about 3 minutes. Add the pasta, pesto, and reserved pasta water to the pan, stirring until coated. Serve from skillet or large serving bowl.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...