Pasta Swirls and Sauce
with Baby Broccoli and Oregano Gremolata
Gremolata may sound like a creature you’d find under your bed, but it’s actually a condiment with chopped herbs and nuts—think of it as pesto’s more rustic cousin. And like pesto, it’s a perfect match for gemelli pasta and other Italian-style ingredients, such as sausage and baby broccoli. We also promise it won’t growl and grumble into the night but rather send you into the evening content and happy.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Sweet Italian Pork Sausage
(Contains Tree Nuts)
Not included in your delivery
Wash and dry all produce. Bring a large pot of salted water to a boil. Trim woody bottom ends from baby broccoli, then cut into 1-inch pieces. Roughly chop garlic. Pick oregano leaves from stems; discard stems. Zest lemon until you have 1 tsp zest, then cut into halves. Remove sausage from casing.
Once water is boiling, add gemelli to pot. Cook, stirring occasionally, until al dente, 9-12 minutes total. About 4 minutes before gemelli is done, add baby broccoli to pot. (TIP: Gemelli should be chewy on the outside but dry in the center at this point.) Cook until baby broccoli is tender and gemelli is done, 3-4 minutes, then drain.
While pasta cooks, place almonds, oregano, and garlic on your cutting board in a pile and finely chop until the mixture has a pesto-like texture. TIP: It’s OK if the almonds are somewhat coarse.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage, breaking up meat into pieces. Cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Remove from pan and set aside.
Reduce heat under pan to medium low. (TIP: Add another drizzle of olive oil if there is no grease left.) Add gremolata. Cook, tossing, until almonds begin to turn golden brown, 3-4 minutes. Season with salt and pepper.
Add sausage, baby broccoli, gemelli, lemon zest, and half the Parmesan to pan, tossing to combine. Season with salt and pepper. Stir in a drizzle of olive oil and a squeeze or two of lemon juice (to taste). Divide between bowls, sprinkle with remaining Parmesan, and serve.