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!
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 war 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.
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
Nutritional information
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.
