"'Nduja & Corn Orecchiette with Pistachio Pesto" – Rachael Ray

Name: "'Nduja & Corn Orecchiette with Pistachio Pesto" – Rachael Ray
Ingredients: ¼ cup Sicilian or shelled pistachios, unsalted, toasted; 2 cups arugula; ½ cup each packed mint and flat-leaf parsley; 6 oz. pecorino, coarsely chopped; 1 tbsp. zest from a lemon or lime and 1 tbsp. juice; ½ cup EVOO; ½ tsp. crushed red pepper; 1 lb. orecchiette; 2 tbsp. butter; 2 large ears of corn, kernels removed; 1 leek or 1 bunch green onions or scallions, whites and light greens, chopped; 1 fresh chili pepper, jalapeño pepper, or red finger chili, seeded and finely chopped; 4 oz. 'nduja

rachaelray.com

Official website of Rachael Ray and home to all of Rachael's favorite things. From cookware and recipes to fashion, furniture and more.

View full recipe on rachaelray.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rachaelray.com.

Share this recipe:

Ingredients

¼ cup Sicilian or shelled pistachios, unsalted, toasted
2 cups arugula
½ cup each packed mint and flat-leaf parsley
6 oz. pecorino, coarsely chopped
1 tbsp. zest from a lemon or lime and 1 tbsp. juice
½ cup EVOO
½ tsp. crushed red pepper
1 lb. orecchiette
2 tbsp. butter
2 large ears of corn, kernels removed
1 leek or 1 bunch green onions or scallions, whites and light greens, chopped
1 fresh chili pepper, jalapeño pepper, or red finger chili, seeded and finely chopped
4 oz. 'nduja