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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orecchiette	200	g		178.0	0.0	39.6	1.0
spaghetti	100			878.8343	195.895	18.1437	16.1592
pesto sauce	300			19750.5	476.7525	464.4675	1776.6
broad bean	400		uncooked	178.0	0.0	39.6	1.0
italian sausage	1		sliced	1569.4315	2.9484	64.637	142.1107
shallot	1		chopped	115.2	26.88	4.0	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pecorino cheese				178.0	0.0	39.6	1.0
extra virgin olive oil				178.0	0.0	39.6	1.0
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.