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1
Start by making the Broccoli Pesto.
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2
Bring a large pot of salted water to a boil.
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3
Add the broccoli and let it cook for about 2 minutes.
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4
Drain off the water and immediately transfer the broccoli to a food processor.
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5
Toss in the walnuts, garlic, parmesan cheese and mascarpone cheese and pulse while slowly pouring in olive oil.
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6
Taste and season with salt and pepper.
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7
Pulse until thick and smooth.
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8
Set Broccoli Pesto aside.
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9
For the pasta: Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven.
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10
Cook the onion until softened then add the garlic and continue to cook, just until fragrant.
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11
Be careful not to burn the garlic.
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12
Add the sausage next, breaking it up into pieces while it cooks.
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13
Cook sausage until brown, about 8 to 10 minutes.
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14
While the sausage cooks, bring a large pot of water to a boil.
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15
Salt generously and cook orecchiette according to package directions.
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16
Cook the noodles for 1 minute less than the directions call for.
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17
Reserve a cup of pasta water before draining the pasta.
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18
Add the drained pasta to the Dutch oven and stir to combine everything.
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19
Add 1-2 cups of pesto, stirring to combine.
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20
You want enough pesto so that the pesto clings to all the noodles.
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21
Thin out the sauce with the reserved pasta water as needed.
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22
Remove from heat and serve with extra pesto on the side.
