Recipe

Basil Cavatelli With Broccoli Recipe

Add Step-by-Step Photos	Dtour / All my dishes 1 year, 7 months ago Recipe provided by: Pompeian Oil. Photofound @ PPGazette.com Prep:10m Cook:20m Servings:6	Dtour
	a great recipe for a delicious flavorful italian dish

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Ingredients

6 Tbs. Pompeian Extra-Virgin Olive Oil

1 cup firmly packed fresh basil leaves

3/4 lb. sweet Italian fennel rope sausage

2 large garlic cloves, peeled and very thinly sliced

4 cups (½ lb.) stemmed broccoli florets

1 cup chicken broth

1 lb. home-style cavatelli

1/2 cup freshly grated Pecorino Romano

3 Tbsp. pine nuts, lightly toasted

Salt and freshly ground black pepper

Directions

Place the basil in the workbowl of a food processor and with the machine running, add 4 tablespoons of the olive oil through the feed tube and process to form a smooth paste. Reserve.

In a heavy 10-inch skillet, heat 1 tablespoon of the oil over high heat. Add the rope sausage in one piece, cover lightly and cook until nicely browned on all sides. Transfer to a cutting board, cut crosswise into 1/2 inch slices and set aside.

Discard all excess fat from the skillet and add the remaining tablespoon of oil. Reduce the heat, add the garlic and cook for 10 seconds. Add the broccoli florets and 2/3 cup of the chicken stock, season with salt and pepper and simmer, covered, until barely tender, about 5 minutes. Do not overcook.

Return the sausage to the skillet together with the remaining stock. Remove the skillet from the heat and reserve.

Bring plenty of salted water to a boil in a large pot; add the pasta and cook, until barely tender, “al dente”. Drain the pasta well and place it in a large skillet. Pour the broccoli mixture over the pasta and toss gently. Place over very low heat, correct the seasoning and just heat through. Fold in the Romano cheese and pine nuts and serve hot in individual shallow serving bowls, garnished with extra cheese and a Parmesan Crisp.

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