Orecchiette and Miso Pesto Bake

Orecchiette and Miso Pesto Bake

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SERVES: 4

PREPARATION TIME: 10 minutes

COOKING TIME: 25 minutes

Ingredient

  • 75g baby spinach, roughly chopped
  • small bunch of mint and parsely, leaves roughly chopped
  • 1 clove garlic, crushed
  • 2 tbsp pine nuts
  • 1 tbsp white miso paste
  • 5 tbsp Filippo Berio Classico Olive Oil
  • 300g orecchiette, cooked and drained
  • 150g peas
  • 100g ciabatta breadcrumbs

Method

  1. Preheat the oven to 180°C. Place the spinach, herbs, garlic, pine nuts, miso and 2 tbsp Filippo Berio Classico Olive Oil in a blender and blitz to a chunky pesto.
  2. Stir the miso pesto, pasta and peas together and place in an ovenproof dish.
  3. Mix the remaining Filippo Berio Classico Olive Oil with the Breadcrumbs and sprinkle over the pasta. Bake in the preheated oven for 20-25 minutes until the top is golden and crisp.

Cook with:
Classic taste olive oil

An excellent Olive Oil for general use in cooking.

Ideal for dressings, marinades and even baking: a must have ingredient for every kitchen.

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