Sausage And Broccoli Pesto Orecchiette – a delicious recipe with broccoli, garlic, cru00e8me frau00eeche, mustard, olive oil, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cook the pasta in boiling salted water according to the package directions. Drain.
2
Cut the broccoli into small florets and coarsely chop the stems. For the pesto, place the broccoli stems and half of the florets in a food processor. Add the garlic, creme fraiche, mustard, 7 tbsp olive oil, sugar and 3-4 tbsp water. Pulse until smooth. Add the pistachios and Parmesan cheese. Season to taste.
3
Heat remaining 1 tbsp oil in a skillet on medium-high heat. Add the sausage meat and cook for 3-4 mins, breaking apart with a spatula. Add the remaining broccoli florets and cook for 3-4 mins until the sausage is cooked through and slightly crisp. Add the pesto, sausage and broccoli to the cooked pasta; toss to coat well. Divide among 4 bowls. Sprinkle with additional Parmesan cheese, if desired.
403
kcal
Calories
34
g
Fat
15
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 350 g broccoli, 1 None garlic clove, 1 tbsp creme fraiche, 1 tsp English mustard, and more.
Yes, Sausage And Broccoli Pesto Orecchiette falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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