Pasta Swirls and Sauce

🥘 Ingredients

• Parmesan cheese
  ½ cup
• almonds
  2 oz
• baby broccoli
  12 oz
• garlic
  4 clove
• gemelli pasta
  12 oz
• lemon
  2 unit
• olive oil
  4 tsp
• oregano
  ½ oz
• pepper
• salt
• sweet italian pork sausage
  18 oz

🍳 Cookware

• large pot
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Trim woody bottom ends from baby broccoli , then cut into 1-inch pieces. Roughly chop garlic . Pick oregano leaves from stems; discard stems. Zest lemon until you have 1 tsp zest, then cut into halves. Remove sweet italian pork sausage from casing.

   baby broccoli: 12 oz, garlic: 4 clove, oregano: ½ oz, lemon: 2 unit, sweet italian pork sausage: 18 oz
2. 

   2

   Once water is boiling, add gemelli pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 9 minutes to ⏱️ 12 minutes total. About 4 minutes before gemelli is done, add baby broccoli to pot. (TIP: Gemelli should be chewy on the outside but dry in the center at this point.) Cook until baby broccoli is tender and gemelli is done, ⏱️ 3 minutes to ⏱️ 4 minutes , then drain.

   gemelli pasta: 12 oz
3. 

   3

   While pasta cooks, place almonds , oregano, and garlic on your cutting board in a pile and finely chop until the mixture has a pesto-like texture. TIP: It’s OK if the almonds are somewhat coarse.

   almonds: 2 oz
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage, breaking up meat into pieces. Cook, tossing occasionally, until browned and cooked through, ⏱️ 4 minutes to ⏱️ 5 minutes . Remove from pan and set aside.

   olive oil: 4 tsp
5. 

   5

   Reduce heat under pan to medium low. (TIP: Add another drizzle of olive oil if there is no grease left.) Add gremolata. Cook, tossing, until almonds begin to turn golden brown, ⏱️ 3 minutes to ⏱️ 4 minutes . Season with salt and pepper .

   salt, pepper
6. 

   6

   Add sausage, baby broccoli, gemelli, lemon zest, and half the Parmesan cheese to pan, tossing to combine. Season with salt and pepper. Stir in a drizzle of olive oil and a squeeze or two of lemon juice (to taste). Divide between bowls, sprinkle with remaining Parmesan, and serve.

   Parmesan cheese: ½ cup