"Little Ears" Pasta
with Baby Broccoli and Pesto
This classic Italian dish comes together with the help of only six simple ingredients, but tender baby broccoli, chicken sausage, and orecchiette are definitely the stars of the show. It’s a quick and delicious weeknight wonder you’ll want to make again and again.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
18 ounce
Italian Chicken Sausage
12 ounce
Orecchiette Pasta
(Contains Wheat)
12 ounce
Baby Broccoli
4 ounce
Pesto
(Contains Milk)
1 teaspoon
Chili Flakes
½ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
unit
Salt
unit
Pepper
4 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Wash and dry all produce. 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.
Add pasta to boiling water. Cook until al dente, 9-11 minutes. Drain, reserving 1/2 cup pasta water.
Heat a large 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.
Heat another large 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.
Add pasta, baby broccoli, half the Parmesan cheese, reserved pasta water, and pesto to pan.
Toss until the pasta is covered in a saucy coating, 1-2 minutes. Season with salt and pepper. Serve sprinkled with remaining Parmesan cheese.
