Homemade Orecchiette with Arugula Pesto and Roasted Tomatoes
 
 
Makes 2-4 servings
Ingredients
Orecchiette:
  • 1 cup semolina flour
  • ½ cup all-purpose flour
  • ½ teaspoon sea salt
  • ½ cup lukewarm water
Arugula pesto (see notes*):
  • 3½ cups arugula, stems removed
  • 2 tablespoons toasted pine nuts, plus more for serving (see notes**)
  • 2 garlic cloves
  • ¼ cup olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • sea salt and freshly ground black pepper, to taste
Roasted tomatoes:
  • 1 pint cherry tomatoes
  • 2 sprigs fresh rosemary
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper
Remaining ingredients:
  • shaved Pecorino Romano cheese, to taste
Instructions
Make the orecchiette:
  1. In a medium bowl, combine the flours and salt. Add the water and mix with a fork until the ingredients start to come together. Then knead the dough by hand until it’s smooth and elastic - this will take about 5 minutes. Shape dough into a ball and cover with a damp towel or plastic wrap and let it sit for 30 minutes.
  2. Roll out dough to a ¾"-thick rectangle. Using a sharp knife or bench scraper, cut dough lengthwise into ¾"-wide strips. Roll strips into ½"-thick logs.
  3. Cut one log crosswise into ½"-thick pieces; keep remaining logs covered with a damp cloth. Holding a butter knife at a 45-degree angle, press down on one piece of dough and drag it toward you. Invert the flattened piece of dough over your fingertip to form an ear shape and transfer to a baking sheet lined with a silicone baking mat. Repeat with remaining pieces of dough.
Make the arugula pesto:
  1. In a food processor or blender, purée all the ingredients. Transfer to an airtight container and store in the refrigerator until ready to use.
Make the roasted tomatoes:
  1. Preheat oven to 450 degrees. Place tomatoes and rosemary in a 9" pie plate. Drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 20 minutes, stirring halfway through. Remove from the oven and let cool. Discard rosemary.
Assemble the dish:
  1. Bring a large pot of water to a boil. Cook orecchiette until al dente, about 3 minutes. Drain.
  2. Add about half of the pesto and stir to combine. Top with roasted tomatoes, Pecorino Romano cheese and toasted pine nuts.
Notes
*You will have extra pesto after making the pasta; store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
**To toast raw pine nuts, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Let cool.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/homemade-orecchiette-arugula-pesto/