Anytime I have Orecchiette in hands, I always think about the popular dish orecchiette with rapini or broccoli rabe.

The Orecchiette pasta name comes from its shape, which resembles small ears; it is a variety of short pastas typically of Pulia in Southern Italy, famous with small shallow hole. The shape makes perfect for absorbing sauces. This rich spinach pesto will definitely hook you on Orecchiette forever.

INGREDIENTS:

1 pound Orecchiette

2 cups Spinach washed and dried

1/4 Pine nuts

1/2 cup grated parmesan cheese

1 clove Garlic

Olive oil

Salt and pepper to taste

STEPS:

Making the pesto:

Combine the spinach, garlic, pine nuts and parmesan cheese in a food processor and pulse until coarsely chopped, Add the olive oil and process until smooth, finally season with salt and pepper.

Cook pasta in a large pot of boiling salted water until done, then Drain.

In a large bowl, mix spinach pesto mixture into pasta. Stir and serve with grated parmesan cheese.