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Orecchiette Pasta

Thanks for ordering!

Soooo, I guess it’s hot and muggy outside? Sounds about right. Good thing we have a delicious fresh pasta dish for you this evening. Cool mint, Applefield green beans, fresh snap peas, and tangy-sweet walnut pesto are the highlights here, but let’s not forget about the fresh autumn salad mix and (of course) Theo’s famous garlic bread. It’s really good today. Get in there!


For the pasta:

In a large saucepot, warm the caramelized onions and green beans over medium heat. Add a splash of water and some butter or olive oil once it’s warm, and stir to incorporate. Once the veggies are nice and hot, add your pasta, and stir to combine. Once the pasta has begun to soak up some of the sauce in the pan, remove the pan from the heat, and add the feta + herb mix. Stir to combine, and then hit the plate! Don’t forget to top off your portion with some walnut pesto.


For the salad:

Simple- dress the salad! In a large bowl, empty the leaves from the container, and season with some salt and fresh cracked black pepper. Drizzle the lemon dijon vinaigrette around the sides of the bowl, and gently rub the leaves around the sides of the mixing bowl until they are evenly coated. Taste for salt and pepper, and enjoy!


For the garlic bread:

Warm the garlic bread in the toaster or conventional oven, so it gets nice and crispy but still soft in the middle. You’re gonna love it!


Dinner served. Dinner Solved.


Orecchiette Pasta

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