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Recipe: Orecchiette with Walnut Pesto and Black Truffle

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Orecchiette tossed with a walnut brown butter pesto, topped with black truffle and crispy sage.

Could there be anything better on a freezing winter’s day? We think not, and neither does Anisa Sabet.

Below, she shares her recipe for this comforting dish.


Serves 4

For the pesto

  • 250g cold butter
  • 1/3 cup sage
  • 120g toasted walnuts
  • 40g shaved parmesan
  • Sea salt

For the orecchiette

  • 500g orecchiette
  • Black truffle (small knob)
  • Extra parmesan


To make the pesto: in a small saucepan, melt the butter until foaming, then add in the sage and cook for a few minutes until crispy. Blitz the butter, half the sage, walnuts, parmesan and a pinch saltin a food processor until combined.

To make the orecchiette: cook pasta as per packet instructions, reserving 1/4 cup pasta water.

Toss the orecchiette with the walnut pesto and top with shaved black truffle, crispy sage leaves and extra parmesan.

Don’t forget to hashtag #cookwithanisasabet when making my recipes. I love to see how you went and get a peek at your kitchen table.

Find more recipes on anisasabet.com.au.

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