Ingredients for Orecchiette With Pesto Broad Beans And Italian Sausage
- 1 pound orecchiette pasta
- Spaghetti
- Pesto Sauce
- 1 cup fresh or frozen broad beans
- 1 pound Italian sausage (sweet or spicy, casings removed)
- Shallot
- Garlic Cloves
- 2 tablespoons olive oil, plus more for serving
- 1/4 cup grated Pecorino Romano cheese, plus more for serving
- Extra Virgin Olive Oil
- Fresh Ground Black Pepper
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How to Make Orecchiette With Pesto Broad Beans And Italian Sausage
- Bring a large pot of salted water to a boil. Add the broad beans and cook until tender, about 5-7 minutes (if using frozen, follow package instructions).
- Drain the broad beans and let them cool slightly. Once cool enough to handle, gently rub or peel off the outer greyish skins.
- While the beans are cooking, cook the orecchiette pasta in a separate pot of boiling salted water according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the Italian sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
- Add the minced garlic and cook for 30 seconds, until fragrant.
- Stir in the cooked orecchiette, broad beans, and pesto. Toss to combine. Add a little pasta water if needed to loosen the sauce.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately, topped with grated Pecorino Romano cheese, a drizzle of olive oil, and extra black pepper.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
9g
Fat
13g
Carbs
24g
