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Orecchiette with Brussels and Pesto

Can you believe it’s the last day of winter? Yay! When there is still a chill in the air but you’re craving spring, this is the perfect solution. The warming comfort of pasta with a fresh and light pesto and brussel sauce will make you want to do an Irish jig… Oh wait, that was 2 days ago. 🍀

Serve this as a side or a main course alongside some grilled chicken or sausages.

Serves 4-6



  • 2 cups basil

  • 1/4 cup olive oil

  • 1/4 cup pine nuts

  • 1 garlic clove

  • 1/2 cup parmesan

  • Juice from 1/2 a lemon

  • Salt and pepper to taste


  • 500 g orecchiette pasta

  • 2 tbsp olive oil

  • 1/2 lb brussel sprouts, thinly sliced

  • 1 medium leek, thinly sliced

  • 2 small garlic cloves, minced

  • 1/4 tsp salt and pepper

  • 2 tbsp heavy cream

  • Juice from 1/2 a lemon

  • Zest from 1 lemon

  • Parmesan to serve, grated


In a food processor, add pesto ingredients and blend until smooth.

Scoop out 1/2 cup pesto and set aside. Save remaining pesto for another day.

Clean out food processor and use to thinly slice brussels and the leek.

Meanwhile, bring a large pot of salted water to boil.

In a large sauté pan, add olive oil, brussels, leeks, garlic, and sauté on medium-high heat until tender. Season with salt and pepper.

Add pasta to boiling water and cook until desired tenderness.

Drain pasta and add it back to the pot.

Add 1/2 cup pesto, 2 tbsp heavy cream, and mix. Stir in brussel and leek mixture to pasta. Add lemon juice and stir to combine.

Top with lemon zest and grated Parmesan cheese.

Enjoy!! xx2DA


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