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Herbed Pork Orecchiette

Herbed Pork Orecchiette

with Purple Sprouting, Chilli & Pesto

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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!

Allergens:Cereals containing GlutenSulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Purple Sprouting Broccoli

180 grams

Orecchiette pasta

(ContainsCereals containing Gluten)

1 tbsp

Pine Nuts

1 unit(s)

Pork and Oregano Sausage


¼ tsp

Chilli Flakes

3 tbsp

Green Pesto

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3313.728 kJ
Energy (kcal)792 kcal
Fat39.0 g
of which saturates10.0 g
Carbohydrate76 g
of which sugars0.0 g
Protein0 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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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.