A recipe for Orecchiette with Sausage and Kale Pesto! Orecchiette pasta is tossed with Italian sausage and a kale walnut pesto for a delicious and easy meal.
This Orecchiette with Sausage and Kale Pesto is a wonderful way to enjoy a light pesto in the cooler months when basil is not in season. Everything also comes together in about 30 minutes!
The kale is quickly and easily blended in a food processor with garlic, walnuts, lemon zest/juice, Parmesan, and olive oil to create a vibrant green sauce.
Immediately before serving, the pesto is tossed with tender orecchiette and crumbled Italian sausage. Top with an additional sprinkling of Parmesan if desired.
A Few Tips
I made this dish with dried Orecchiette pasta. Translating to little ears, this pasta shape from Puglia in Southern Italy is perfect for holding the kale walnut pesto and pieces of Italian sausage. You can substitute with another favorite medium-shaped pasta such as farfalle, conchiglie (shells), or rotini.
Adjust the amount of olive oil based on desired consistency. Pour in 1/2 cup (120 milliliters) for a thicker sauce and closer to 3/4 cup (180 milliliters) for a thinner pesto.
Add enough reserved pasta water to thin the pesto enough to coat the Orecchiette. I usually pour in about 1/4 cup (60 milliliters). Keep aside about 1 cup (240 milliliters) of the water before draining the pasta just in case.
I tossed the walnuts into the food processor raw, but you can toast them first if desired.
The pesto can be made up to a week in advance and refrigerated in an air tight container until ready to use. Pour a little olive oil over the top of the pesto in the container to create an extra barrier between the sauce and air.
Simply omit the Italian sausage and just toss the pasta with the pesto and some of the reserved water for a vegetarian meal. I haven’t personally tried it, but for a vegan version you can swap the cheese for a tablespoon or two of nutritional yeast.
Don’t want pasta? This versatile kale walnut pesto is also delicious paired with chicken, fish, baked eggs, sandwiches, risotto, mashed potatoes, pizza, and more.
Looking for more easy pasta recipes?
Try my:
- Makaroni-Piimasupp (Estonian Pasta Soup with Milk)
- Chicken and Mushroom Orzo
- Pasta con Salsa Caruso (Uruguayan Pasta with Caruso Sauce)
Orecchiette with Sausage and Kale Pesto Recipe
Adapted from Tartine and Apron Strings
Orecchiette with Sausage and Kale Pesto
Ingredients
- 12 ounces (340 grams) Tuscan Kale tough stems removed
- 2 garlic cloves peeled
- 1/3 cup (40 grams) walnuts
- 1 lemon zest and juice
- 1 1/2 ounces (43 grams) Parmesan cheese freshly grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2-3/4 cup (120-180 milliliters) olive oil plus more for drizzling
- 1 pound (450 grams) dried orecchiette pasta
- 1 cup (240 milliliters) reserved pasta water
- 1 pound (450 grams) Italian sausage casing removed
- 1/4 cup (60 milliliters) dry white wine
Instructions
To prepare the pesto:
- Roughly chop the kale leaves and add to a large food processor with the garlic and walnuts.
- Pulse, scraping down the sides as needed, to create a finely chopped, crumbly mixture.
- Add the lemon zest and juice, Parmesan, salt, and pepper. Pulse to combine.
- Turn on the food processor and slowly pour in the olive oil, scraping down the sides as needed, to create a sauce with the desired consistency- less olive oil for a thicker sauce and closer to 3/4 cups (180 milliliters) for a thinner sauce.
To assemble:
- Bring a large pot of salted water to a boil. Add the orecchiette. Cook, stirring occasionally, until just tender, al dente.
- Reserve 1 cup (240 milliliters) of the pasta water and drain the orecchiette.
- In a large pan, drizzle about a tablespoon (15 milliliters) olive oil over medium heat.
- Crumble in the sausage and cook, breaking apart the pieces with a spoon, until browned and cooked through.
- Pour in the white wine, scraping any browned bits from the bottom of the pan. Allow to continue to cook until most of the wine has evaporated.
- Toss in the tender pasta and the pesto. Add a little of the reserved pasta water as needed to create a smooth sauce.
- Adjust with salt and pepper to taste and serve immediately with a little more grated Parmesan cheese if desired.
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