Orecchiette with Pesto Broad Beans and Italian Sausage
Elevate your weeknight dinner rotation with this hearty and flavorful Orecchiette with Pesto, Broad Beans, and Italian Sausage recipe! Perfectly al dente orecchiette pasta is tossed with a vibrant pesto sauce and tender broad beans, creating a rich, creamy base for crumbled Italian sausage that's been browned to perfection. The addition of fragrant garlic and optional red chili flakes adds depth and just the right amount of spice, while a touch of reserved pasta water ensures a silky, cohesive sauce. Finished with a generous sprinkle of grated Parmesan cheese, this Italian-inspired dish is as comforting as it is sophisticated. Ready in just 35 minutes, it’s the ideal combination of quick, easy, and gourmet. Perfect for cozy family meals or casual entertaining, this dish is guaranteed to impress while keeping kitchen stress to a minimum!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 350 g Orecchiette pasta
- 200 g Broad beans (fresh or frozen)
- 3 links Italian sausages
- 100 g Pesto sauce
- 2 tbsp Extra virgin olive oil
- 2 cloves Garlic cloves
- 50 g Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package instructions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining and set the pasta aside.
If using fresh broad beans, blanch them in boiling water for 1-2 minutes, then drain and remove their tough outer skins. If using frozen broad beans, simply thaw and remove the skins if necessary.
Heat a large skillet over medium heat and add the olive oil. Squeeze the Italian sausage out of its casings into the pan, breaking it into small chunks with a wooden spoon. Cook for about 5-7 minutes until browned and cooked through.
Mince the garlic cloves and add them to the skillet with the sausage. Sauté for 1 minute until fragrant.
Add the prepared broad beans to the skillet and stir to coat them in the sausage and garlic mixture. Cook for another 2-3 minutes.
Lower the heat to medium-low and stir in the pesto sauce. Add a splash of reserved pasta water to loosen the sauce and help it coat the ingredients evenly.
Gently fold the cooked orecchiette into the skillet, tossing to combine. If needed, add more reserved pasta water a little at a time to create a silky sauce that clings to the pasta.
Season with salt and black pepper to taste. If you enjoy some heat, add the optional red chili flakes at this stage.
Serve in bowls, garnished with a generous sprinkle of grated Parmesan cheese and an extra drizzle of olive oil if desired. Enjoy immediately.
Nutrition Facts
Calories |
3059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 5741 mg | 250% | |
| Total Carbohydrate | 299.1 g | 109% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 10.6 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1125 mg | 87% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1945 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
