Orecchiette, Herbed Pork, Tenderstem Broccoli, chili & Pesto

Nutrition per serving

Calories852 kcal
Protein22.7 g
Carbs104.7 g
Fats40 g
Saturated Fat9.4 g
Monounsaturated Fat13.4 g
Polyunsaturated Fat6.4 g
Sugars2.5 g
Fiber16.7 g
Sodium600 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.

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.

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.