Oriecchette with Greens

| By: Ashley Varnadoe |

A lot of pasta dishes use tomato sauce as a layering sauce and to complement vegetables in the dish, but this recipe throws out the idea that red pairs best with green and instead pairs white with green. A dry white wine is used to make the lemon shine and is turned into a thick, flavorful sauce to coat all the ridges of the orecchiette.

Ingredients

Yield: 2-4 servings

For the Pasta:

• 1 cup semolina flour

• ½ tsp. coarse salt

• ½ cup water

For the dish:

• ½ pound orecchiette

• 1 cup green onions

• 1/3 cup chopped parsley

• 4 cloves garlic

• ½ tsp. salt for season, ½ tbsp. salt for pasta water

• ¼ tsp. black pepper

• 2 tbsp. lemon juice

• 1 tbsp. extra virgin olive oil

• 3 tbsp. vegan butter

• 1 cup dry white wine

Cooking Instructions

How to make the oriecchette pasta:

1. Clean a flat, work surface.

2. Combine flour and salt in medium-sized bowl.

3. Pour mixture onto clean work surface. Create a well in center. Pour 3 tbsp. water into well.

4. Gradually mix flour mixture into the water using your fingers.

5. Once all the water is absorbed, continuing adding water, 1 tbsp. at a time.

6. Gather and knead dough, working mixture until no dry flour left on work surface.

7. Continue to knead for 3-5 minutes. Dough should be smooth and stretchy.

8. Separate dough into 4 equal portions.

9. Roll one portion of dough into 18-inch-long rope.

10. Use a knife to cut and drag 1/3-inch piece of dough from end of rope facing you. Holding knife at 45-degree angle, press and roll dough towards you. Unroll each piece of dough over thumb in opposite direction to form concave shape. Transfer to plate sprinkled lightly with flour.

For the dish:

1. Wash and cut the green onions into 1cm slices.

2. Finely mince the garlic.

3. Pour olive oil in a pan large enough to hold the pasta. Heat oil over medium heat and add green onions, garlic, salt, and pepper. Stir frequently for 2 minutes. Add 3 tbsp. water and cook, stirring another 5 minutes. Green onions should be tender but be careful not to brown.

4. Bring large pot of salted water to a boil (6 cups of water and ½ tbsp. salt). Add the orecchiette. Boil for 10-12 minutes.

5. Drain pasta after done. Reserve ½ cup of pasta water.

6. Add orecchiette to the hot pan of green onions and garlic, stirring to mix.

7. Make sauce. Bring wine to a simmer over medium heat. After 1-2 minutes, add butter and reserved pasta water. Bring mixture to a boil, and then remove from heat.

8. Destem the parsley, and roughly chop the parsley leaves.

9. Cut lemon in half and use one half lemon or 2 tbsp. Stir in lemon juice and chopped parsley leaves to sauce.

10. Layer sauce over orecchiette. Serve immediately.

Notes

• Semolina can most likely be found at local farmer’s markets. However, all-purpose flour can also be used in place of semolina flour. Make sure to use a 1:1 ratio.

• A wooden work surface is best when forming the orecchiette shape.

• A nice protein addition to this dish would be tofu. If you season with garlic, oregano, olive oil, and salt and pepper, it can be grilled or fried.

• Pasta can be stored in refrigerator for 2-3 days. If warming up with sauce, use stovetop. If warming up plain, a microwave can be used but make sure to moisten the pasta beforehand.