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"Little Ears" Pasta

"Little Ears" Pasta

with Broccoli and Pesto

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The backbone of this dish is orecchiette—a round-shaped pasta named for the “little ears” they resemble. It’s traditionally associated with Apulia, the southern Italian region from which we drew our inspiration for this recipe. The pasta is tossed with bites of broccoli and sweet sausage, then given a nice coating of basil-packing pesto and Parmesan cheese.

Tags:Child friendlyFamily friendlySpicy
Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

18 ounce

Italian Pork Sausage

12 ounce

Orecchiette Pasta

(ContainsWheat)

16 ounce

Broccoli Florets

4 ounce

Pesto

(ContainsMilk)

1 teaspoon

Chili Flakes

½ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate77 g
Sugar5 g
Dietary Fiber6 g
Protein37 g
Cholesterol75 mg
Sodium970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a large pot of salted water to a boil. Cut any large broccoli florets into bite-sized pieces. Remove sausage from casings.

2

Once water is boiling, add orecchiette to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve 1/2 cup pasta cooking water, then drain.

3

Heat a large drizzle of olive oil in a large pan over medium heat. Add broccoli and 4 tsp water. Cover and steam 3 minutes. Uncover and increase heat to medium-high. Cook, tossing occasionally, until browned and tender, 3-6 minutes more. Season with salt and pepper. Remove from pan and set aside.

4

Heat another large drizzle of olive oil in same pan over medium-high heat. Add sausage, breaking up into pieces with a spatula or wooden spoon. Cook until crisp at edges and no longer pink, 4-5 minutes. Add a pinch of chili flakes (to taste) and cook another 30 seconds.

5

Add broccoli, pesto, pasta cooking water, sausage mixture, and half the Parmesan to pot with orecchiette. Return pot to stove over mediumhigh heat. Toss until everything is wellcoated and a thick sauce has formed, 1-2 minutes. Season with salt and pepper.

6

Divide orecchiette mixture between plates. Sprinkle with remaining Parmesan and serve.