Kale Pesto and Sausage Orecchiette Recipe

Servings: 4
Prep time: 20 minutes
Total time: 45 minutes

for the pesto:
1 ½ ounces|42 grams kale, stems removed
½ cup parmesan cheese
1 ½ ounces|50 grams toasted walnuts
½ cup|125 ml olive oil

for the pasta:
1 pound|450 grams orecchiette
kosher salt and freshly ground black pepper, to taste
3 tablespoons olive oil
1 small yellow onion, finely chopped
1 pound|450 grams spicy Italian pork sausage, casings removed
1 yellow bell pepper, trimmed, seeded, and diced
5 ounces|141 grams kale, stems removed, roughly chopped

1. Make the pesto: Place the kale, walnuts, and cheese in a food processor. With the motor running, slowly drizzle in the oil. Pesto will keep, refrigerated, for up to 5 days.
2. Make the pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain and set aside.
3. Meanwhile, heat the oil in a large saucepan over medium-high. Add the onion and cook until slightly soft, about 3 minutes. Add the sausage and cook, breaking up into smaller pieces using a wooden spoon, about 4 minutes. Add the bell pepper and cook 3 minutes longer. Toss in the pasta and the kale, along with the pesto, and cook an additional 3 minutes, or until the kale has wilted. Serve immediately.

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