Orecchiette with Asparagus and Salsa Verde Dressing

Orecchiette is Italian for ‘little ears’ and is a perfect pasta to catch the salsa verde dressing in. Another fab recipe adapted from Australian Good Taste magazine. Salsa verde is a versatile condiment and is also known in France as sauce verte. It has been around for nearly 2,000 years and traditionally the herbs were chopped by hand. This sauce should not be made too far in advance or the herbs will lose their flavor.

Serves 6
2 cups of fresh parsley, chopped
1 cup fresh mint leaves, chopped
5 anchovy fillets, drained and chopped
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
125ml (1/2 cup) olive oil
1 bunch of asparagus, woody ends trimmed and cut into thirds
500g orecchiette pasta
1 tablespoon olive oil
6 slices prosciutto, coarsely chopped

Place parsley, mint, anchovy, mustard, vinegar and oil in a food processor and process until smooth. Blanche the asparagus and refresh under cold water. Cook the pasta according to packet instructions. Drain. Transfer to a bowl and add the extra oil. Toss to combine. Add the asparagus and prosciutto to the pasta and toss until well combined. Drizzle with the salsa verde and serve.

The Culinary Chase’s Note: If you can’t find orecchiette, use fusilli (cork screw pasta). Salsa verde works well with grilled or steamed fish, seafood and chicken (serve it on the side or drizzle on top).