YT Recipe

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

  1. 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

  2. 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

  3. 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

  4. Season the Pesto

    Taste the pesto and add more salt or a pinch of pepper if needed.

    Time: PT1M

  5. Grate Parmesan

    Finely grate 1 cup of Parmesan cheese and set aside; reserve a little extra for topping.

    Time: PT2M

  6. Cube Fresh Mozzarella

    Cut the mozzarella into bite‑size cubes and set aside.

    Time: PT2M

  7. 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

  8. 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

  9. Reserve Pasta Water

    Before draining, scoop out 1 cup of the hot pasta water and set aside.

    Time: PT0M

  10. 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

  11. Add Remaining Ingredients

    Fold in the blanched broccoli rabe, mozzarella cubes, and the grated Parmesan. Toss gently until everything is evenly distributed.

    Time: PT2M

  12. 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

Last updated: April 19, 2026

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Giada De Laurentiis Makes Orecchiette Pasta with Almond Pesto

Recipe by Food Network

A bright, nutty almond pesto tossed with al‑dente orzo, bitter‑sweet broccoli rabe, creamy mozzarella cubes and plenty of Parmesan. Perfect for a party or a quick weeknight dinner, this Italian‑inspired pasta can be served at room temperature and stays delicious for hours.

EasyItalianServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
14m
Prep
17m
Cook
10m
Cleanup
41m
Total

Cost Breakdown

$19.99
Total cost
$5.00
Per serving

Critical Success Points

  • • 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.

Safety Warnings

  • • Handle hot boiling water with care to avoid burns.
  • • Use caution when operating the food processor; keep fingers away from the blades.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of almond pesto in Italian cuisine?

A

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.

cultural
Q

How does broccoli rabe (rapini) traditionally fit into Italian cooking and what regional variations exist?

A

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.

cultural
Q

What occasions or celebrations is orzo with almond pesto, broccoli rabe & mozzarella traditionally served at in Italian culture?

A

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.

cultural
Q

What are the authentic traditional ingredients for almond pesto versus acceptable substitutes?

A

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.

cultural
Q

What other Italian dishes pair well with this almond pesto orzo and broccoli rabe pasta?

A

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.

cultural
Q

What are the most common mistakes to avoid when making Orzo with Almond Pesto, Broccoli Rabe & Fresh Mozzarella?

A

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.

technical
Q

Why does this recipe use olive oil added gradually instead of mixing it in all at once?

A

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.

technical
Q

Can I make the almond pesto ahead of time and how should I store it before using?

A

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.

technical
Q

What texture and appearance should I look for when the almond pesto is correctly emulsified?

A

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.

technical
Q

What does the YouTube channel Food Network specialize in?

A

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.

channel
Q

How does the YouTube channel Food Network's approach to Italian cooking differ from other cooking channels?

A

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.

channel
More like this:Italian RecipesMain Course RecipesMore by Food Network

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