adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Orecchiette with asparagus & salsa verde dressing
Orecchiette with asparagus & salsa verde dressing
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Orecchiette pasta cradles vibrant salsa verde for a burst of fresh Italian flavors.
Ingredients:
  • 500.00 ml chopped fresh continental parsley
  • 250.00 ml chopped fresh mint leaves
  • 5 anchovy fillets, coarsely chopped, drained
  • 46.80 gm Dijon mustard
  • 40.00 ml red wine vinegar
  • 125ml (1/2 cup) olive oil
  • 1 bunch asparagus, woody ends trimmed, cut into thirds
  • 500g fresh orecchiette pasta
  • 18.20 gm olive oil, extra
  • 6 thin slices prosciutto, coarsely chopped
Instructions:
  • Combine parsley, mint, anchovy, mustard, vinegar, and oil in a food processor and blend until velvety.
  • Boil asparagus in salted water until bright green and tender crisp. Drain in a colander and refresh under cold water. Cook pasta in the same water until al dente. Drain and toss with extra oil in a bowl. Cool.
  • Combine the asparagus and prosciutto with the pasta, tossing until fully mixed. Finish with a drizzle of salsa verde before serving.

Similar Recipes