Orecchiette, Herbed Pork, Tenderstem Broccoli, chili & Pesto
Nutrition per serving
Calories | 852 kcal |
Protein | 22.7 g |
Carbs | 104.7 g |
Fats | 40 g |
Saturated Fat | 9.4 g |
Monounsaturated Fat | 13.4 g |
Polyunsaturated Fat | 6.4 g |
Sugars | 2.5 g |
Fiber | 16.7 g |
Sodium | 600 mg |
Ingredients
Pine Nuts, dried | |
Italian Pork Sausage | |
Red Pepper Flakes (Chili Flakes) | |
Pesto (Basil) | |
Olive Oil | |
Orecchuiette Pasta | |
Broccolini (tenderstem) |
Preparations
Chop the tenderstem widthways into 3 pieces.
Chop the tenderstem widthways into 3 pieces.
Cooking Instructions
1. Bring a medium pot of lightly salted water to boil. Add the tenderstems and cook for a minute. Remove the tenderstems and transfer to a plate and then add the pasta to the same boiling water and cook for 10 minutes. Reserve 2 tablespoons of the pasta water before draining the pasta.
1. Bring a medium pot of lightly salted water to boil. Add the tenderstems and cook for a minute. Remove the tenderstems and transfer to a plate and then add the pasta to the same boiling water and cook for 10 minutes. Reserve 2 tablespoons of the pasta water before draining the pasta.
2. Meanwhile, place the pine nuts in a dry frying pan on medium-low heat. Stir frequently (every 15 seconds or so) and cook for a few minutes until golden. Transfer to a bowl and set aside.
3. Using the tip of a knife, slice through the sausage casing, lengthways. Peel away the casing and discard.
4. Heat a tsp of oil in the same frying pan over medium-high heat, add the sausage, and break up meat with a wooden spoon and cook for about 3 minutes until browned.
5. Add the tenderstems, chili and continue to cook for a minute before adding 2 tbsp of the pasta water, the drained pasta and 1 1/2 tbsp of pesto. Stir well to coat.
6. Serve in a bowl with the pine nuts sprinkled over the top.