Orecchiette with Roasted Cauliflower & Basil Pesto Sauce

  • 401
  • 11g
    total fat
  • 65g
    total carbohydrate
  • 12g
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Basil Pesto Recipe with Orecchiette Pasta

Wow your dinner guests with this simple yet elegant recipe for bronze-cut Orecchiette pasta, tangy pesto sauce and bursting-with-flavor cherry tomatoes.


Ingredients for 6 people

  • 1 box Barilla® Collezione Orecchiette
  • ½ jar Barilla® Basil Pesto sauce
  • 4 tablespoons extra virgin olive oil, divided
  • 1 small yellow onion, julienne
  • 1 anchovy fillet
  • 1 red hot pepper, sliced
  • 1 small cauliflower, cut in small pieces
  • 2 pints colorful cherry tomatoes, halved
  • Salt and black pepper to taste


  1. 1
    Preheat oven to 500° F.
  2. 2
    Bring a large pot of water to a boil.
  3. 3
    Season cauliflower and cherry tomatoes with half the olive oil, salt and pepper; arrange in a baking dish.
  4. 4
    Roast vegetables for about 10 minutes, or until they start browning and tomatoes are burst. Set aside.
  5. 5
    Meanwhile in a skillet sauté onion with remaining olive oil, red pepper and anchovy for five minutes over medium heat, add roasted vegetables.
  6. 6
    At the same time cook pasta according to package directions and drain.
  7. 7
    Toss pasta with veggie mixture and stir in pesto before serving.

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