Pasta with Orange Pesto is a tasty and savory first course! Perfect to serve for a quick family lunch, it has a fresh and delicate taste that pairs well with many types of pasta, especially linguine; since I didn’t have any, I used casarecce. Some time ago I made the lemon pesto linguine version, equally delicious. I recommend saving both recipes because they are truly fragrant and unique.

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Difficulty: Very Easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

377.28 Kcal

calories per serving

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Energy 377.28 (Kcal)
Carbohydrates 32.67 (g) of which sugars 5.56 (g)
Proteins 9.66 (g)
Fat 24.35 (g) of which saturated 4.33 (g)of which unsaturated 5.54 (g)
Fibers 3.91 (g)
Sodium 424.91 (mg)

Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

11 oz pasta
1 orange (zest + juice)
5 leaves basil
1 oz Parmesan cheese
1 sprig wild fennel
1.5 oz almonds
1/2 clove garlic
to taste salt (optional)
1/3 cup extra virgin olive oil

Steps

Start by cooking the pasta in salted boiling water. Meanwhile, wash the orange well and then grate the zest.
At this point, place it in a blender and add the rest of the ingredients: orange juice, almonds, basil, the wild fennel, garlic, and Parmesan cheese.
Turn on the blender and blend until you get a smooth cream.
At this point, drain the pasta and toss with the prepared pesto, tossing it in a pan. Serve them hot, enjoy your meal!