Sausage And Broccoli Pesto Orecchiette - cooking recipe

Ingredients

350 g broccoli
1 None garlic clove
1 tbsp creme fraiche
1 tsp English mustard
115 ml olive oil
Pinch None caster sugar
30 g pistachios, chopped
75 g Parmesan, grated
400 g orecchiette
2 None sausages, skin removed

Preparation

Cook the pasta in boiling salted water according to the package directions. Drain.
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.
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.