Our Chef in Residence, Noreen Wasti, has created a satisfying weeknight dinner recipe to highlight our new CASTELVETRANO extra virgin olive oil — a bright, buttery oil made from Nocellara del Belice olives, commonly known as Castelvetrano snacking olives when cured.
"This delicious pasta recipe has a short ingredient list and simple technique allowing our newest olive oil, CASTELVETRANO to really shine. Orecchiette pasta gets coated in a glossy mixture of olive oil, garlic, lemon, and black pepper and then tossed with chopped pistachios and topped with generous dollops of creamy burrata. Peppery, layered, and full of flavor. Omit the burrata for a vegan option!" - Noreen Wasti