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1
Orecchiette means little ears and the ears will be burning over this recipe - tasty and supper good for you.
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2
The friends and family you make it for will be green with envy to be able to make something so delicious!
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3
Place sausages in a skillet and add wine and 1 tablespoon extra-virgin olive oil to the pan.
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Place pan over medium-high heat and let the wine reduce and evaporate, 15 to 18 minutes.
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5
Eventually, the casings will crisp up and the wine and oil will glaze the casings.
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6
Place a pot of water on to boil for the pasta.
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Salt water and cook to al dente.
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8
Heads up: you will need 1 1/2 cups, a couple of ladles, starchy cooking water just before you drain the orecchiette.
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9
Toast hazelnuts 5 minutes over medium-low heat in a small skillet.
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Cool a few minutes.
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11
Place the chives, garlic, tarragon, salt and pepper and nuts into food processor and turn it on.
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Stream in about 5 tablespoons extra-virgin olive oil and process the ingredients into a smooth but thick sauce.
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Transfer the sauce to a bowl and stir in the cheese.
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14
The color is stronger if you stir rather than process the cheese into the sauce.
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15
Heat remaining 2 tablespoons extra-virgin olive oil in a large skillet over medium high to high heat.
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Add greens, minced garlic and season with salt, pepper and nutmeg to taste.
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Sear greens, tossing them as they wilt down, 3 to 4 minutes.
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Add cooking liquids to pesto in bowl then add pasta and greens and toss to coat the pasta and let the flavors absorb, 1 minute.
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Serve 2 braised sausages with lots of greens alongside.
