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Orecchiete with dill-sunflower pesto & green beans

I don’t like dill. Not with fish, not with cucumbers. Dishes on a menu with dill – not for me. Its “sneakiness” bothers me: how can so little green taste so overpowering? I feel the same way about lovage.

Paradoxically, once you drag these herbs into the spotlight, sneakiness turns into brilliance. Everyone who wrinkled their nose at the dill yesterday at lunch, only to end up licking their plate clean, can confirm that.

I had bought far too much dill – more than our pickled cucumbers could ever handle. What to do? Forza! Give it a try … you won’t be disappointed..



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For 4 people

Ingredients:

  • 350 g orecchiette (fusilli, penne or similar will also work)

  • 100 g potato (2–3 small ones), cooked

  • 2 handfuls of green beans, trimmed

Pesto:

  • 1 bunch dill

  • 2–3 sprigs parsley

  • 2 cloves garlic

  • 1 wedge preserved lemon

  • 30 g sunflower seeds

  • 40 g Parmesan

  • 40 g olive oil

  • 1 chili

  • 1/2 tsp sumac

  • Salt & pepper

Sunflower crunch:

  • 2 tbsp sunflower seeds

  • 1 tbsp sesame seeds

  • 2 tbsp soy sauce

  • 1 tsp chopped pepper cress (or pepper berries, depending on what’s meant by Pfefferkaviar)


Preparation

Pesto

Toast the sunflower seeds. Roughly chop all ingredients and blend them together in a food processor or crush with a mortar and pestle. Add more olive oil if needed until the mixture becomes creamy. Season with salt and pepper.


Sunflower crunch

Toast the sunflower seeds and sesame seeds in a pan without oil. Deglaze with soy sauce and set aside. Lightly salt and stir in the chopped pepper cress/pepper berries.


Vegetables & pasta

Cook the orecchiette in salted water until al dente. Cut the potato into cubes.If you have a grill or grill pan, grill the green beans for 5 minutes over moderate heat; if not, use a regular pan. Drizzle with lemon juice and lightly salt at the end. (Note: we used dark green beans – they lose their color and turn green when cooked, but any variety will work.)


Finish

Mix the orecchiette with the potato cubes and fold in the pesto generously. Arrange on plates and top with the beans. Finish with a generous sprinkle of the sunflower crunch.


Bon appétit!






 
 
 

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