Orecchiette, Herbed Pork, Tenderstem Broccoli, chili & Pesto
Nutrition per serving
| Calories | 711 kcal |
| Protein | 19.4 g |
| Carbs | 86.1 g |
| Fats | 33.6 g |
| Saturated Fat | 8.6 g |
| Monounsaturated Fat | 12.6 g |
| Polyunsaturated Fat | 4.9 g |
| Sugars | 1.8 g |
| Fiber | 13.6 g |
| Sodium | 539 mg |
Ingredients
| Pine Nuts, dried | |
| Italian Pork Sausage | |
| Red Pepper Flakes (Chili Flakes) | |
| Pesto (Basil) | |
| Olive Oil | |
| Orecchuiette Pasta | |
| Broccolini (tenderstem) |
Preparations
1. Chop the tenderstem widthways into 3 pieces.
1. 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.
1. Bring a medium pot of lightly salted water to boil. Add the tenderstems and cook for a minute.
2. 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.
3. 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.
4. Using the tip of a knife, slice through the sausage casing, lengthways. Peel away the casing and discard.
5. 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.
6. Add the tenderstems, chili and continue to cook for a minute before adding 2 tbsp of the pasta water, the drained pasta and 1 tbsp of pesto. Stir well to coat.
7. Serve in a bowl with the pine nuts sprinkled over the top.