Pasta with broccoli and sausage

Pasta with Broccoli Shoots House Sausage, and Sarit Gat Peppers Ingredients: Pasta Broccoli Sausage Peppers Cheese Salad greens (kale and lettuces) 1/2 Lemon (the other half is for the chicken dish) (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Wash and dry the fresh produce.

- Roughly chop the broccoli.

- Strip the kale leaves o the stem and tear or chop into large bite-sized pieces. Combine the torn kale and lettuce in a salad bowl and set aside.

- Slice o and discard the stems and seeds of the peppers. Thinly slice the peppers.

- Quarter and de-seed the lemon.

- Finely grate the cheese.

2) Cook the pasta: - Heat a pot of generously salted water (should taste like seawater) to the boil on high. Add the pasta and cook, stirring occasionally, for 7 minutes. Drain, reserving 1/2 cup pasta cooking water.

3) Make the sauce: - While the pasta cooks, heat 2 teaspoons olive oil in a large saute pan on medium-high until hot.

Add the sausage and cook, undisturbed, until well browned on one side, 3 to 4 minutes. Break up the sausage and stir. Add the chopped broccoli, season with salt and pepper, and stir to combine. Continue cooking until broccoli softens slightly, about 3 minutes. Add the sliced peppers and stir to combine. Add the cooked pasta and reserved pasta water and simmer, stirring occasionally, until the liquid reduces and loosely coats the pasta. Add a generous glug of olive oil, remove pan from heat, add 1/2 the grated cheese, and stir to combine.

4) Dress the salad and plate your dish: - Dress the salad greens with olive oil, salt, pepper, and the juice of 2 lemon wedges. Divide the pasta between 2 bowls, top with the remaining grated cheese, and serve the salad alongside.

Enjoy!