Orecchiette Pasta from Red Roost Tavern - Cincinnati News, FOX19-WXIX TV

Orecchiette Pasta from Red Roost Tavern

A three-ingredient pesto goes atop oricchiette noodles for an Italian alternative to the traditional Easter fare.  

From Chef Chad Goudie at the Red Roost Tavern.


Green top carrots, peeled and cut into 1 to 2 inch bunches

Hazelnuts, 0.5 cup

Shaved parmesan cheese, 0.5 cup

Extra Virgin Olive Oil, 2 cups

2 garlic cloves

Salt and Pepper to taste

Red pepper flakes, 2 tbsp

Preparation Method

Place Carrots, hazelnuts, parmesan, garlic, chili into a food processor.

Slowly add oil while blending, blended to small chunks (pesto-style)

Season to taste

Orecchiette ingredients: 

Cooked orecchiette, 6 oz

Carrot pesto, 4 oz

Shaved parmesan, 0.5 oz

Baby spinach, 2 oz

Sunflower sprouts, 6 ea

Diced shallots, 0.5 oz

White wine, 1.5 oz

Preparation Method

Heat skillet, add olive oil, add shallots and spinach, deglaze with wine

Add pesto and 2 oz of water, add pasta

Saute till pasta is warmed through and place on plate

Garnish with cheese and sprouts

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