Orecchiette with Walnut Sausage and Broccoli Ragu

• 2 tablespoons olive oil, plus more for drizzling

• 1/2 cup diced onion

• 1 teaspoon minced garlic

• 1 recipe (1 1/2 cups) California Walnut Sausage Crumble

• 2 cups broccoli florets, blanched

• 1/2 cup vegetable stock

• 1/2 cup pasta water

• 12 ounces orecchiette, cooked al dente

• 1 tablespoon lemon juice

• 1/4 cup California Walnut Ricotta

• 1 1/2 ounces Shaved California Walnut Parmesan

• 1 teaspoon lemon zest

• 1/4 teaspoon red pepper flakes

1. Heat oil in a large skillet over medium heat. Add onion and garlic and sauté for 3 minutes.

2. Add blanched broccoli, stock, pasta water and pasta and cook on high for 2 minutes or until sauce had reduced and pasta is glazed. Stir in walnut sausage.

3. Finish with lemon juice and garnish with walnut ricotta, walnut Parmesan, lemon zest and red pepper flakes.

By: California Walnuts