Orecchiete Recipe

Cook the Orecchiette

Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Drain and set aside.

Sauté Garlic

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 2 minutes until fragrant.

Add Broth and Cheese

Pour in the vegetable broth and bring to a simmer. Stir in the grated Parmesan cheese and black pepper, and allow the mixture to cook for about 5 minutes.

Roast the Squash

Preheat the oven to 400°F (200°C). Toss the diced fall squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender.

Combine Vegetables

In the last 5 minutes of roasting, add the chopped baby kale and sundried tomatoes to the baking sheet and roast until the kale wilts.

Make Pepita Pesto

In a food processor, combine the pumpkin seeds, olive oil, Parmesan cheese, garlic, and lemon juice. Process until smooth. Adjust seasoning with salt and pepper as needed.

Combine All Ingredients

Add the cooked orecchiette to the pot with the garlic Parmesan brodo. Stir in the roasted squash, kale, and sundried tomatoes. Mix well to combine.

Serve

Serve the pasta in bowls, drizzling with pepita pesto and topping with grated Pecorino Toscano cheese.