Orecchiette and Miso Pesto Bake

This dish uses orecchiette pasta, typical of Apulia in Southern Italy. The name comes from its shape resembling a smaller ear! The vegan pesto can be made up to 48 hours in advance and stored in the fridge. Any pasta shape can be used - cooked in advance and allowed to cool - just add some Filippo Berio Olive Oil when cooked and drained to prevent it from sticking together.
Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes


  • 75g baby spinach, roughly chopped
  • small bunch of mint and parsely, leaves roughly chopped
  • 1 clove garlic, crushed
  • 2 tbsp pine nuts
  • 1 tbsp white miso paste
  • 5 tbsp Filippo Berio Classico Olive Oil
  • 300g orecchiette, cooked and drained
  • 150g peas
  • 100g ciabatta breadcrumbs


  1. Preheat the oven to 180°C. Place the spinach, herbs, garlic, pine nuts, miso and 2 tbsp Filippo Berio Classico Olive Oil in a blender and blitz to a chunky pesto.
  2. Stir the miso pesto, pasta and peas together and place in an ovenproof dish.
  1. Mix the remaining Filippo Berio Classico Olive Oil with the Breadcrumbs and sprinkle over the pasta. Bake in the preheated oven for 20-25 minutes until the top is golden and crisp.