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    You are in: Home / Recipes / Orecchiette With Pesto, Broad Beans and Italian Sausage Recipe
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    Orecchiette With Pesto, Broad Beans and Italian Sausage

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    • on April 02, 2013

      I enjoyed this very much, however we did find the instructions a little hard to follow (have submitted corrections, hope they help) and it did seem a little dry at the end (I did not want to add more oil due to the oil content of the pesto - Basil Pistachio Pesto (Raw Recipe) ) we are looking forward to making this again, but probably adding a little extra liquid in the form of pasta water or vegetable stock. Made for PAC Spring 2013, Thanks for a lovely dinner.

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    • on July 21, 2013

      This is a delicious dish if you like the classic sausage and beans combination without the ubiquitous tomato sauce base. We had loads of broad beans from our garden to use up, but you could probably substitute butter beans or any canned beans you have. We used italian sausage from our local deli,which gave it an herby flavour rather than a spicy chorizo flavor. Yes, it comes out a little dry so save some starchy water from your pasta to add in at the end.<br/><br/>It's actually a simple recipe- sweat the onions and garlic, cook the sausage and toss in some cooked pasta and beans. A good family dish that can be bulked out to make great leftovers for midweek meals!

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    Nutritional Facts for Orecchiette With Pesto, Broad Beans and Italian Sausage

    Serving Size: 1 (209 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 469.2
    Calories from Fat 94
    Total Fat 10.4 g
    Saturated Fat 2.7 g
    Cholesterol 11.8 mg
    Sodium 709.0 mg
    Total Carbohydrate 73.2 g
    Dietary Fiber 6.2 g
    Sugars 2.2 g
    Protein 19.8 g

    The following items or measurements are not included:

    pesto sauce

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