Orecchiette with broccoli-pistachio-pesto

Name: Orecchiette with broccoli-pistachio-pesto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp salt, pepper; 1 Onion; 2 tablespoons (30 g) Pistachio kernels; 1 Garlic clove; 80 g Parmesan (piece); 2 TABLESPOONS Fresh cream; 1 TEASPOON medium hot mustard; 100 ml + 1 tablespoon of good olive oil; 400 g Orecchiette pasta; 2 Salsicce (approx. 100 g each; coarse Italian sausage)

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp salt, pepper
1 Onion
2 tablespoons (30 g) Pistachio kernels
1 Garlic clove
80 g Parmesan (piece)
2 TABLESPOONS Fresh cream
1 TEASPOON medium hot mustard
100 ml + 1 tablespoon of good olive oil
400 g Orecchiette pasta
2 Salsicce (approx. 100 g each; coarse Italian sausage)

Directions

1
Clean and wash the broccoli and cut it into florets. Peel and finely chop the broccoli stems. Blanch the florets and stems in boiling salted water for about 2 minutes and drain. Peel and chop the onion.
2
For the noodles, boil 3-4 l salted water (approx. 1 teaspoon salt per litre). For the pesto, chop the pistachios coarsely. Peel and chop the garlic. Grate half of the Parmesan cheese. Good 1⁄3 Finely puree broccoli, pistachios, garlic, grated Parmesan cheese, crème fraîche, mustard and 100 ml oil with a hand blender.
3
Season pesto with salt and pepper.
4
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 1 tablespoon of oil in a frying pan. Press the sausage from the skin directly into the pan. Slightly chop with a spatula and fry for about 10 minutes, turning occasionally.
5
After about 5 minutes fry the onion and the rest of the broccoli.
6
Drain the pasta and put it back into the pot. Add the pesto and broccoli together with the sausage. Mix everything and serve. Slice the rest of the Parmesan cheese over it.