Orecchiette With Pesto, Broad Beans And Italian Sausage - cooking recipe

Ingredients

200 g orecchiette
100 g spaghetti, no3 (broken into 4 pieces)
300 g pesto sauce (cheese free)
400 g broad beans (uncooked)
1 Italian sausage (sliced)
1 shallot (finely chopped)
2 garlic cloves (finely minced)
1 tablespoon olive oil (for cooking)
pecorino cheese, to serve (optional)
extra virgin olive oil, to serve (optional)
fresh ground black pepper, to serve (optional)

Preparation

First, add the broad beans to salted boiling water and cook them until tender. Drain them and remove the outer greyish skin. While the beans are draining, add the orecchiette to salted boiling water as well and cook them al dente, as per package. Take them out and drain them.
Cook the onion and the sausage, stirring, until the onion changes color. Add the garlic and cook for few seconds. Mix in the pasta, the broad beans and the pesto and toss to coat everything in everything.
This dish is abundant in great mild flavors so there is no need to add much else. Serve with some grated Pecorino cheese, a splash of olive oil and generous amounts of freshly ground black pepper.