Orecchiette Pasta with Baby Broccoli and Pesto

This is a fairly simple and common recipe, but I had to include it as it is one of my favorites.   Not a lot of prep time, and nice and colorful it has become a good staple in our house.  The cheese on top is something that my husband likes, but I am happy that I am managing to get him to eat some baby broccoli!


Prep Time: 5 minutes   Total Time: 25 minutes    Serves:  2 people

Ingredients you need to cook this shit:

  • 6 oz of Baby Broccoli
  • 9 oz of Italian Chicken Sausage
  • 6 oz of Orecchiette
  • 1 tsp of chili flakes
  • 1/4 cup of Parmesan Cheese
  • 2 oz of Pesto

Directions to cook this shit:

  1. Wash and prep this shit.  Bring a large pot of salted water to a boil.  Trim and discard bottom inch of baby broccoli, then cut stalks and florets into 1-inch pieces.  Remove sausage from casings.
  2. Add pasta to boiling water.  Cook until al dente, 9-11 minutes.  Drain, reserving 1/4 cup pasta water.
  3. Heat a drizzle of olive oil in a large pan over medium heat.  Add baby broccoli and cook until tender, 5-7 minutes, tossing occasionally.  Season with salt and pepper.  Remove from pan and set aside.
  4. Heat another drizzle of olive oil in same pan over medium-high heat.  Add sausage and break up into pieces.  Cook until browned and cooked through, 4-5 minutes.  Add a pinch of chili flakes (if desired), and cook another 30 seconds.
  5. Add pasta, baby broccoli, half the Parmesan cheese, reserved pasta water, and pesto to pan.
  6. Toss until the pasta is covered in a saucy coating, 1-2 minutes.  Season with salt and pepper.  Serve sprinkled with remaining Parmesan cheese.


Calories: 723 cal, Fat: 6 g, Protein: 43 g, Carbs: 77 g, Sugar: 5 g, Sodium: 919 mg, Fiber: 6 g



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