Orecchiette & Walnuts

This comforting Italian dish combines the chewy texture of orecchiette pasta with a rich, nutty sauce made from toasted walnuts and vibrant roasted red peppers. The earthy depth of the walnuts pairs beautifully with the sweet, smoky notes of the peppers, creating a balanced and satisfying meal. It is an excellent choice for weeknight dinners when you want something hearty yet quick to prepare. The recipe is naturally vegan and diabetic-friendly, offering a wholesome option that doesn't compromise on flavor. Simple ingredients come together to create a rustic, home-style plate that feels special enough for guests but easy enough for everyday cooking.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 196.5

Dietary: Diabetic, Vegetarian

Description

This comforting Italian dish combines the chewy texture of orecchiette pasta with a rich, nutty sauce made from toasted walnuts and vibrant roasted red peppers. The earthy depth of the walnuts pairs beautifully with the sweet, smoky notes of the peppers, creating a balanced and satisfying meal. It is an excellent choice for weeknight dinners when you want something hearty yet quick to prepare. The recipe is naturally vegan and diabetic-friendly, offering a wholesome option that doesn't compromise on flavor. Simple ingredients come together to create a rustic, home-style plate that feels special enough for guests but easy enough for everyday cooking.

Ingredients

12 ounces orecchiette pasta
1 cup walnuts, toasted
1 cup roasted red bell peppers, drained
3 cloves garlic
1/2 cup olive oil
1/4 cup nutritional yeast (optional, for cheese flavor)
to taste salt and black pepper
as needed reserved pasta water

Directions

1
Toast the walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. Let cool slightly.
2
In a food processor, blend the toasted walnuts, roasted red peppers, garlic, olive oil, nutritional yeast, salt, and pepper until a smooth pesto forms.
3
Bring a large pot of salted water to a boil.
4
Add orecchiette pasta and cook according to package directions until al dente.
5
Before draining, reserve 1 cup of the starchy pasta water.
6
Drain the pasta and return it to the pot.
7
Add the walnut pesto to the pasta and toss to combine.
8
Add reserved pasta water one tablespoon at a time until the sauce reaches a creamy consistency that coats the pasta.
9
Taste and adjust seasoning with more salt or pepper if needed.
10
Serve immediately in warm bowls.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 196.5kcal

% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 37.5g13%
Dietary Fiber 2.7g11%
Sugars 0.8g
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, add a splash of lemon juice to the pesto to brighten the earthy walnuts.

If you prefer a smoother sauce, blend the pesto longer or strain it through a fine-mesh sieve.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce.

You can substitute pine nuts or almonds for the walnuts if desired, though walnuts provide a distinct earthy profile.

For a gluten-free version, ensure your orecchiette is made from corn or rice flour.

Keywords: orecchiette, walnuts, pasta, italian, vegan, red bell pepper, pesto, healthy, dinner, quick, easy, vegetarian, nutty, roasted peppers, gluten-free option, meal prep, comfort food, simple, rustic, flavorful

Read it online: https://www.chefs-mate.com/recipe/orecchiette-walnuts/