Little Ears Pasta Orecchiette Recipes Easy

In addition on  Baby Broccoli and Pesto

The spine of this dish is orecchiette—a round-shaped pasta named for the “little ears” they resemble. It’s historically related to Apulia, the southern Italian area from which we drew our inspiration for this recipe. The pasta is tossed with bites of broccoli and candy sausage, then given a pleasing coating of basil-packing pesto and Parmesan cheese.

Ingredients

serving quantity 2

• eight ounce Broccoli Florets
• nine ounce Sweet Italian Pork Sausage
• 6 ounce Orecchiette Pasta (ContainsWheat)
• 1 teaspoon Chili Flakes
• 2 ounce Pesto (ContainsMilk)
• ¼ cup Parmesan Cheese (ContainsMilk)

Instructions

1. Prep.Wash and dry all produce. Bring a giant pot of preserved water to a boil. Cut any huge broccoli florets into bite-sized items. Remove sausage from casings.
2. Boil Pasta. Wash and dry all produce. Bring a giant pot of salt-cured water to a boil. Cut any huge broccoli florets into bite-sized items. Remove sausage from casings.
3. Cook Broccoli. Heat a drizzle of olive oil in a big pan over medium warmth. Add broccoli and a couple of tsp water. Cover and steam Three mins. Uncover and building up warmth to mediumhigh. Cook, tossing sometimes, till browned and smooth, Three-6 mins extra. Season with salt and pepper. Remove from pan and put aside.

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source : hellofresh.com

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