Collezione Orecchiette

with Pistachio, Arugula Pesto, and Oven Roasted Multicolor Cherry Tomatoes

  • Prep
  • Cook
  • Skill


Ingredients for 8 people:

  • 1 box Barilla® Collezione Orecchiette
  • 5 tbs extra virgen olive oil, divided
  • 1 garlic clove
  • 1 1/2 cup arugula, packed
  • 1/2 cup pistachio, shell off
  • 1/2 cup Romano cheese, grated
  • 2 pints Multicolor cherry tomatoes
  • Salt and black pepper to taste


  1. 1

    Turn the oven on to 450°F. Season tomatoes with salt, pepper and 1 tbs olive oil and roast in the oven, about 20 minutes, set aside. 

  2. 2

    Place a pot of water to boil, cook pasta according to directions.

  3. 3
     Meanwhile in a blender process pistachio, 1 cup arugula, garlic, salt, and pepper.

  4. 4

    Stir in oil and romano cheese. Drain pasta, toss with pesto, cherry tomatoes and remaining arugula, roughly chopped. 

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