Giada De Laurentiis Makes Orecchiette Pasta with Almond Pesto
Giada De Laurentiis Makes Orecchiette Pasta with Almond Pesto is a easy Italian recipe that serves 4. 450 calories per serving. Recipe by Food Network on YouTube.
Prep: 10 min | Cook: 21 min | Total: 41 min
Cost: $19.99 total, $5.00 per serving
Ingredients
- 0.5 cup Unsalted Roasted Almonds (roasted, unsalted; can toast raw almonds for extra flavor)
- 2 cup Fresh Basil Leaves (loosely packed leaves)
- 0.75 cup Olive Oil (extra‑virgin recommended)
- 1 cup Parmesan Cheese (freshly grated Parmigiano‑Reggiano; extra for topping)
- 8 oz Fresh Mozzarella (cubed)
- 1 bunch Broccoli Rabe (Rapini) (trimmed, blanched)
- 12 oz Orzo Pasta (small rice‑shaped pasta)
- to taste Salt (for pasta water and seasoning)
- to taste Black Pepper (freshly ground)
Instructions
Break the Almonds
Place the roasted almonds in a small bowl and break them into smaller pieces with your hands or a rolling pin.
Time: PT2M
Pulse Basil and Almonds
Add the broken almonds, fresh basil leaves, and a pinch of salt to the food processor. Pulse until coarsely chopped.
Time: PT2M
Emulsify the Pesto
With the processor running, slowly drizzle in the olive oil (about 3/4 cup) until the mixture forms a thick, glossy pesto.
Time: PT1M
Season the Pesto
Taste the pesto and add more salt or a pinch of pepper if needed.
Time: PT1M
Grate Parmesan
Finely grate 1 cup of Parmesan cheese and set aside; reserve a little extra for topping.
Time: PT2M
Cube Fresh Mozzarella
Cut the mozzarella into bite‑size cubes and set aside.
Time: PT2M
Blanch Broccoli Rabe
Bring a pot of salted water to a boil, add the broccoli rabe, and cook 2–3 minutes until bright green and just tender. Transfer to an ice‑water bath, then drain.
Time: PT5M
Temperature: boiling
Cook Orzo
In a large pot of boiling salted water, cook the orzo according to package directions (8–10 minutes) until al dente.
Time: PT10M
Temperature: boiling
Reserve Pasta Water
Before draining, scoop out 1 cup of the hot pasta water and set aside.
Time: PT0M
Combine Pesto and Orzo
Return the drained orzo to the pot, add the almond pesto, and stir. If the sauce is thick, add a splash of the reserved pasta water until desired consistency.
Time: PT2M
Add Remaining Ingredients
Fold in the blanched broccoli rabe, mozzarella cubes, and the grated Parmesan. Toss gently until everything is evenly distributed.
Time: PT2M
Finish and Serve
Plate the pasta, sprinkle a little extra Parmesan and freshly ground black pepper on top, and serve warm or at room temperature.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 15g
- Carbohydrates
- 55g
- Fat
- 20g
- Fiber
- 5g
Dietary info: Vegetarian
Allergens: Tree nuts, Dairy, Gluten
Ingredient Substitutions
- Instead of Unsalted Roasted Almonds: Walnuts, Pine nuts
- Instead of Fresh Basil Leaves: Spinach (different flavor)
- Instead of Olive Oil: Grapeseed oil
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fresh Mozzarella: Burrata, Mozzarella pearls
- Instead of Broccoli Rabe (Rapini): Kale, Collard greens
- Instead of Orzo Pasta: Couscous, Rice pasta
Equipment Needed
- Food Processor
- Large Pot
- Colander
- Cutting Board
- Chef's Knife
- Cheese Grater
- Measuring Cups
- Wooden Spoon or Spatula
Critical Steps — Do Not Skip
- Pulse almonds and basil before adding oil to ensure proper texture.
- Slowly drizzle olive oil while the processor is running to emulsify the pesto.
- Blanch broccoli rabe briefly to retain its bitter flavor and bright color.
- Cook orzo al dente and reserve pasta water for sauce thinning.
- Thin the pesto with pasta water to achieve a silky coating.
Chef Tips from the Video
- Toast the almonds lightly before processing for a deeper nutty flavor.
- Use freshly grated Parmesan rather than pre‑grated for better melt and texture.
- Add a tiny drizzle of lemon juice to the pesto for extra brightness.
- If you prefer less bitterness, remove the tough stems from the broccoli rabe before blanching.
Troubleshooting
Pesto is too thick.
Add a little more olive oil or reserved pasta water, a tablespoon at a time, until smooth.
Pesto tastes overly bitter.
Balance with extra Parmesan cheese or a pinch of sugar; a squeeze of lemon juice also brightens the flavor.
Broccoli rabe becomes mushy.
Blanch for only 2–3 minutes and shock immediately in ice water to stop cooking.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Re‑heat gently or serve at room temperature.
Freezer: Not recommended; cheese texture may become grainy.
Room temperature: Can sit at room temperature for up to 2 hours when serving a party.
Make-Ahead Tips
- Prepare the almond pesto up to 2 days ahead and store in the fridge; bring to room temperature before tossing with pasta.
- Blanched broccoli rabe can be kept refrigerated in a sealed bag for 24 hours.
Frequently Asked Questions
What is the cultural significance and history of almond pesto in Italian cuisine?
Almond pesto, known as pesto di mandorle, originates from the southern Italian regions where almonds are abundant. It offers a nutty alternative to the classic basil‑pine nut pesto and is often used in holiday dishes and rustic pasta preparations.
How does broccoli rabe (rapini) traditionally fit into Italian cooking and what regional variations exist?
Broccoli rabe is a staple in Southern Italian cuisine, especially in Campania and Puglia, where it is sautéed with garlic and chili or paired with pasta. In the north, it may be braised with pork, while in the south it is prized for its bitter flavor that balances rich sauces.
What occasions or celebrations is orzo with almond pesto, broccoli rabe & mozzarella traditionally served at in Italian culture?
This dish is popular for informal gatherings, summer picnics, and holiday buffets because it can be served warm or at room temperature. Its bright flavors and easy‑to‑eat shape make it a favorite for family celebrations and casual parties.
What are the authentic traditional ingredients for almond pesto versus acceptable substitutes?
Traditional almond pesto uses roasted unsalted almonds, fresh basil, extra‑virgin olive oil, Parmesan cheese, and a pinch of salt. Acceptable substitutes include toasted walnuts or pine nuts for almonds, Pecorino Romano for Parmesan, and grapeseed oil if olive oil is unavailable.
What other Italian dishes pair well with this almond pesto orzo and broccoli rabe pasta?
Pair it with a simple arugula salad dressed with lemon, grilled chicken or fish for non‑vegetarians, and a crisp white wine such as Vermentino. A side of roasted tomatoes or a classic Caprese also complements the nutty pesto.
What are the most common mistakes to avoid when making Orzo with Almond Pesto, Broccoli Rabe & Fresh Mozzarella?
Common errors include over‑processing the pesto (which makes it too smooth), over‑cooking the broccoli rabe (which loses its bite), and not reserving pasta water to thin the sauce. Also, avoid adding the mozzarella too early, as it can melt completely and lose its texture.
Why does this recipe use olive oil added gradually instead of mixing it in all at once?
Gradually drizzling olive oil while the processor runs creates an emulsion, giving the pesto a silky texture and preventing the oil from separating. Adding it all at once can result in a greasy, uneven sauce.
Can I make the almond pesto ahead of time and how should I store it before using?
Yes, the pesto can be prepared up to two days in advance. Store it in an airtight container in the refrigerator; cover the surface with a thin layer of olive oil to prevent oxidation. Bring it to room temperature and give it a quick stir before tossing with the pasta.
What texture and appearance should I look for when the almond pesto is correctly emulsified?
The pesto should be thick yet glossy, with visible specks of basil and almond. It should coat the back of a spoon without dripping off, indicating a proper emulsion.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary tips from professional chefs, covering everything from quick weeknight meals to elaborate gourmet dishes.
How does the YouTube channel Food Network's approach to Italian cooking differ from other cooking channels?
Food Network often blends classic Italian techniques with modern, accessible twists, featuring both traditional recipes and innovative variations, while emphasizing clear visual instruction and chef commentary that appeals to home cooks of all skill levels.
Last updated: September 2, 2026
