If you were spending a weekend in Rome then you might come across this dish under its traditional name, ‘Orecchiette ai Broccoletti’. It’s a classic Italian dish combining a few simple, yet incredibly high quality ingredients for a quick, nutritious, delicious dinner. A plateful of nutritious deliciousness in the time it takes to boil your pasta!
Always refer to the product label for the most accurate ingredient and allergen information.
Purple Sprouting Broccoli
Pork and Oregano Sausage(ContainsGluten, Sulphites)
Boil a large pot of water for the pasta. Add ¼tsp of salt.
Chop the purple sprouting broccoli widthways into 3 pieces.
Cook the broccoli in the boiling water for 1 minute. Remove the broccoli from the water but keep the water for the pasta.
Cook the pasta in the water for 10 mins. Reserve 4 tbsp of the pasta water then drain.
Heat a frying pan on medium high heat. Add in the pine nuts and toast them for a few mins, then remove from the pan. Tip: Watch the nuts like a hawk as they can burn easily. Remove and keep to the side.
Heat 2 tsp of olive oil in a non-stick frying pan on medium high heat (you can use the same one you used for your pine nuts - no need to wash!). Once hot, cut open the sausage and cook the meat in the pan (discard the skins). Cook for around 5 mins until nicely browned off.
Add the broccoli and chilli flakes and cook for 2 mins. Tip:Add the chilli flakes slowly as they’re spicy! Season with ¼ tsp of salt and a few grinds of pepper.
Add the 4 tbsp of reserved pasta water then add the pasta. Add the pesto and stir.
Serve with a sprinkle of pine nuts.