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Italian Sausage & Broccoli-Rabe Pesto Pasta

This recipe takes a pantry staple, pesto, and transforms it into a quick and easy Italian-inspired weeknight meal.

Italian Sausage & Broccoli-Rabe Pesto Pasta

Serves 4

1 bunch (300g) broccoli rabe, stems trimmed

1 cup basil leaves

2 garlic cloves

¼ cup olive oil, plus 1 tbsp extra

1 cup parmesan, grated, plus extra to serve

4 Italian sausages, skin removed, cut into chunks

1 onion, finely chopped

500g fettuccine

1 Blanch broccoli in a large saucepan of boiling salted water, drain, and squeeze out excess water.

2 Place broccoli, basil, and garlic in a food processor and pulse until finely chopped. Gradually add ¼ cup olive oil and process until combined. Stir in parmesan and season with sea salt and freshly ground black pepper.

3 Heat remaining oil in a large, nonstick frying pan. Add sausage and cook for 3-4 minutes, or until golden. Add onion and cook for another 2 minutes, or until tender.

4 Meanwhile, cook pasta in a large pot of boiling salted water for 8-10 minutes, or until al dente. Add pasta to pan with broccoli pesto; toss to combine.

Sprinkle with extra parmesan and serve.

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