Pesto Sausage Pasta - July 2017

Ingredients-

• 16 oz. Broccoli Florets
• 18 oz. package of Sweet Italian Sausage
• 12 oz. package of Whole Wheat -Orecchiette Pasta
• Chili Flakes (optional)
• 4 oz. of Prepared Pesto
• ½ cup Parmesan Cheese

• Bring a large pot of salted water to a boil.
• Cut broccoli florets into bite-sized pieces. Remove sausage from casings.
• Add pasta to boiling water. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ¼ cup pasta cooking water, then drain.
• Heat a drizzle of olive oil in a large pan over medium heat, add broccoli and 2 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.
• Heat another 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.
• Add orecchiette, broccoli, pesto, pasta cooking water, and half the Parmesan to pan. Toss until everything is well coated and a thick sauce has formed, 1-2 minutes. Season with salt and pepper.
• Divide orecchiette mixture between plates. Sprinkle with remaining parmesan and serve.

-Bianca