Orecchiette
with Herbed Pork, Tenderstem Broccoli, Chilli and Pesto
If you were spending a weekend in Rome then you might come across this dish under it’s 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Italian Pork Sausage
(Contains: Cereals containing gluten, Sulphites)
200
Orecchiette pasta
(Contains: Cereals containing gluten)
¼
Chilli Flakes
1.5
Tenderstem® Broccoli
2
Green Pesto
(Contains: Milk)
1
Pine Nuts
Utensils
Instructions
Boil a large pot of water for the pasta. Add ¼ tsp of salt.
Chop the Tenderstem broccoli widthways into 3 pieces. Cook the Tenderstem in the boiling water for 1 minute. Remove the Tenderstem 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 up on medium high heat. Add in the pine nuts and toast them for a few mins. Tip: Watch the nuts like a hawk as they can burn easily. Remove and keep to the side.
Heat 2 tsp olive oil in a non-stick pan on medium-high heat. Once hot, cut open the sausages and cook the meat in the pan (discard the skins). Cook for around 5 mins until nicely browned off.
Add the Tenderstem and chilli and cook for 2 mins. Season with ¼ tsp of salt and a few grinds of pepper.
Add 4 tbsp of reserved pasta water then add the pasta. Add 2 tbsp of pesto and stir.
Serve with a sprinkle of pine nuts.
