Servings: 6 Yield: 6 cups Hands On 10 mins Total Time 20 mins
1. Heat 1 Tbs. olive oil in a large skillet. Remove 8 oz. of sweet Italian sausage from the casing and cook over medium heat until browned and no longer pink.
2. Cook 12 oz. of dried orecchiette pasta according to package instructions, or until al dente, reserving 1 cup of pasta cooking water. Drain pasta and return to pan, add 1 cup weekend-prepped pesto and sausage along with enough cooking water to loosen to desired consistency. Season with 1/8 tsp. salt. Garnish with additional grated Parmesan and chopped pistachios, if desired.
Make Ahead Tip Weekend Prep
- Make broccoli pesto: In a large pot of boiling salted water, blanch 2 cups (8 oz.) broccoli florets for 1 minute. Immediately plunge into a bowl of ice water to quickly stop cooking. Drain and squeeze out excess water. Combine in a food processor with 1/2 cup fresh basil, 6 Tbs. shredded Parmesan cheese, 6 Tbs. olive oil, 6 Tbs. lemon juice, 1/4 cup shelled pistachio nuts, and 1/4 tsp. each salt and pepper. Refrigerate for Monday and Friday.
Nutrition Facts Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 371, Fat, total (g): 15, chol. (mg): 11, sat. fat (g): 3, carb. (g): 48, Monounsaturated fat (g): 8, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 3, sugar (g): 3, pro. (g): 13, vit. A (IU): 237, vit. C (mg): 18, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 16, Cobalamin (Vit. B12) (µg): , sodium (mg): 321, Potassium (mg): 162, calcium (mg): 44, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.