1 tsp fine salt
½ cup warm water
2 cups kale leaves
1 cup rocket leaves
1 bunch parsley leaves
½ bunch mint leaves
6 cloves garlic finely grated
Zest and juice of 1 lemon
½ cup + 2 Tbsp blanched almonds, toasted
½ cup grated Pecorino
¾ cup extra virgin olive oil sea salt flakes and freshly-ground white pepper
2 medium zucchini, sliced into fine batons
Additional Pecorino, to serve
Combine the semolina and flour on a work bench and mix well. Add the water in a steady stream, stirring to form a dough*. Knead gently for 6-8 minutes, until smooth. Wrap in cling film, then set aside for 30 minutes.
Meanwhile, blanch the kale, rocket, parsley and mint leaves in rapidly -boiling salted water until just wilted, then refresh in cold water. Squeeze well to remove all water.
Put the greens, garlic, zest, juice, ½ cup almonds, Pecorino and olive oil in a food processor and puree until smooth**. Season with salt and pepper.
Divide the dough into eight pieces and roll each out to a 1cm thick log. Keep covered to prevent drying out. Cut into 2mm thick slices and flatten with a knife by dragging across the board. Unfurl by draping over a finger to make the classic indentation. Set aside on a semolina-dusted tray.
Cook the orecchiette in a large saucepan of rapidly-boiling salted water for 7 minutes, or until al dente, then drain well. Keep in mind that cooking time will vary a lot depending on how thick your orecchiette are. Toss with sauce and zucchini, then grate the remaining almonds on top and serve with additional cheese.