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Broccolini and Sausage Cavatappi

Broccolini and Sausage Cavatappi // Karista's Kitchen

I adore a a simple and flavorful meal that comes together easily like my family’s favorite Broccolini and Sausage Cavatappi.

This rustic and uncomplicated recipe uses fresh ingredients with a few pantry staples to make dinner nearly fuss-free and satisfying.

This Broccolini and Sausage Cavatappi uses ground sausage or ground chicken sausage but you can use whatever you like, or keep it vegetarian.  We have a fabulous sausage house in our little town that makes the most incredible and creative sausages from locally sourced ingredients. So it’s a treat for me to scoot-on-down (my Southernism for the day) to the sausage house and pick up some unique sausages for this recipe.

I’ve used the traditional Italian sausage, Swedish potato, andouille, cheddar and jalapeño, sun-dried tomato and feta and probably a few more. It’s ridiculously difficult for me to make a decision when I visit our local sausage house – and it doesn’t help if I’m hungry when I’m shopping for the sausages.

This recipe is paired with one of my favorite types of pastas, Cavatappi. Cavatappi, meaning corkscrew in Italian, feels heartier and a little fancier than macaroni but with a delightful texture that holds up to broccoli, cauliflower, ground meats and sauces.  When I can’t find broccolini or what some call broccoli rabe, I use the garden variety of broccoli.

I’ve been known to throw other veggies into the pot as well, especially if I have vegetables that are on their last days of shelf life.  I’ve used collard greens, mushrooms, Swiss chard, kale, zucchini, tomatoes, peppers and eggplant; leftover cooked veggies that easily pair with this cozy recipe.

Broccolini and Sausage Cavatappi works beautifully as a quick weeknight meal but it’s also ideal for a cozy fall or winter weekend meal paired with a glass of Chianti.

Delicious Wishes and Loads of Love!

Karista

Broccolini and Sausage Cavatappi

Serving Size: 4-6

Broccolini and Sausage Cavatappi

Ingredients

  • 12 ounces Cavatappi pasta
  • 1 tablespoon salt
  • 1-2 lbs Broccolini (broccoli rabe), chopped
  • 1 tablespoon of extra virgin olive oil
  • ½ cup chopped red onion
  • 1 lb ground sweet or spicy Italian sausage
  • 1 cup of prepared basil pesto
  • Squeeze of fresh lemon
  • Salt and pepper to taste
  • ½ cup grated parmesan

Instructions

  • Fill a pasta pot with water and heat over high heat. When the water boils, salt the water with one tablespoon of salt. Add the pasta and cook according to package directions. About five minutes before the pasta is done, add the broccolini to the pasta. Continue to cook and when the pasta is done, the broccolini should be done as well.
  • While the water is coming to a boil, prepare the sausage. Heat one tablespoon of oil in a medium or large skillet over medium heat. When the oil is hot, sauté the onion until wilted and then add the Italian sausage and cook until done.
  • When the pasta is done, drain the pasta and broccolini and place it back into the pasta pot. Toss the pasta and broccolini with the pesto and then fold in the sausage and onions. Stir in the squeeze of fresh lemon and then season to taste with salt and freshly cracked black pepper.
  • Pour the pasta into a serving dish or individual dishes and garnish with grated parmesan and serve.
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    http://karistaskitchen.com/2016/09/22/broccolini-and-sausage-cavatappi/

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    Pesto Broccolini

    Pesto Broccolini // Karista's Kitchen

    Some recipes garner a surprising response.  This little platter of Pesto Broccolini got loads of love on my Instagram and Facebook page which honestly, sort of surprised me.

    So, I decided to post it here.  It’s just a simple side that I toss together when I’m in a hurry but I want something fresh and delicious to serve with my dinner entrée.

    I was preparing a stuffed trout dish Monday night and I happened to have several bunches of Broccolini, which I typically pair with pasta or Gnocchi.  But Monday night I decided to serve it a la carte tossed with some basil pesto I had made the day before.  Voila! Pesto Broccolini.

    This is something I also do with blanched broccoli or cauliflower, sautéed or grilled zucchini and on occasion, roasted baby red potatoes and carrots.  It allows me to serve a fresh seasonal side with minimal fuss – because minimal fuss is important when the day is long and dinner is late.

    And who doesn’t love a crisp tender veggie lightly bathed in a spicy and herb laced pesto?  Even my picky eater loves this gorgeous Pesto Broccolini side dish.  If you don’t have the time to knock out a homemade pesto,  just buy one.  There are many excellent, high quality pesto’s in the market these days – many without any preservatives and made exclusively with extra virgin olive oil and fresh herbs.

    Here’s to making dinner fresh, simple and delicious! Cheers!

    Karista

    Pesto Broccolini

    Serving Size: 4-6

    Pesto Broccolini

    Ingredients

    • 1 1/2 - 2 lbs Broccolini, trimmed and larger stalks halved
    • 1/2 - 1 cup Basil Pesto (prepared or homemade)
    • Salt and freshly cracked black pepper to taste
    • 1/4 cup fresh grated parmesan
    • Squeeze of lemon juice

    Instructions

  • Fill a large pot with water and heat over high heat. Once the water has reached a boil, add about one tablespoon of salt. Then add the broccolini.
  • Let the broccolini cook for 2 1/2 - 3 minutes for crisp tender or 4 -5 minutes for tender. Drain in a colander and then place in a bowl and toss gently with 1/2 cup of pesto or more if needed. Drizzle with a squeeze of lemon and season to taste with salt and pepper.
  • Place on a platter and sprinkle with freshly grated parmesan. Serve immediately.
  • Notes

    For this recipe, I don't place the broccolini in an ice bath once it's cooked as I'm usually serving this right away. If I were going to hold the dish for a few minutes, I'd prepare a bowl with ice and water and let the broccolini rest for a few minutes in the ice bath after cooking, before tossing it with pesto. If you do decide to let it rest in the ice bath, gently heat the pesto before tossing with the broccolini so the dish is warm when served.

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