Orecchiette, Herbed Pork, Tenderstem Broccoli, chili & Pesto

Nutrition per serving

Calories719 kcal
Protein22.1 g
Carbs91.8 g
Fats31.9 g
Saturated Fat8.3 g
Monounsaturated Fat12.6 g
Polyunsaturated Fat4.9 g
Sugars3.7 g
Fiber16.6 g
Sodium523 mg

Ingredients

Italian Pork Sausage
Red Pepper Flakes (Chili Flakes)
Broccolini (tenderstem)
Pesto (Basil)
Pine Nuts, dried
Olive Oil
Orecchuiette Pasta
Preparations
Chop the tenderstem into 3 pieces.

Cooking Instructions
1. Bring a medium pot of lightly salted water to boil. Add the tenderstem and cook for a minute and remove/transfer them to a bowl. Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve to tbsp of the pasta water before draining the pasta.

2. Place the pine nuts in a drying frying pan over medium-high heat. Stir frequently every 15 seconds and cook for a few minutes until golden brown. Transfer the pine nuts to a bowl and set aside.

3. Return the same pan with a tsp of olive oil over medium-high heat. Remove the sausage from the skin and add the meat to the pan. Cook for about 2-3 minutes until browned.

4. Add the tenderstem to the pan with a pinch of chili flakes and a pinch of salt (optional) and pepper.

5. Add the drained pasta, reserved pasta water to the pan with ¾ of a tbsp of pesto and gently stir to combine everything together.

6. Serve in a bowl with the pine nuts sprinkled over the top.