Broccoli Pesto Orecchiette

🥘 Ingredients

• broccoli florets
  200 g
• chicken thighs
  2 pieces
• chili flakes
  ¼ tsp
• dried oregano
  1 tsp
• fresh mozzarella
  100 g
• garlic
  3 cloves
• lemon
  1 unit
• olive oil
  2 tbsp
• orecchiette pasta
  125 g
• pepper
  1 pinch
• salt
  1 pinch
• sour cream
  2 tbsp

🍳 Cookware

• large pot
• large pan
• slotted spoon
• bowl
• potato masher
• food processor

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Zest and halve lemon . Mince or grate garlic . Cut fresh mozzarella into bite-sized pieces.

   lemon: 1 unit, garlic: 3 cloves, fresh mozzarella: 100 g
2. 

   2

   Pat chicken thighs dry with a paper towel. Season with dried oregano , salt , and pepper on all sides. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the chicken thighs to the pan. Cook ⏱️ 6 minutes per side, until cooked through. Remove from the pan and let rest ⏱️ 5 minutes before chopping into bite-sized pieces.

   chicken thighs: 2 pieces, dried oregano: 1 tsp, salt: 1 pinch, pepper: 1 pinch, olive oil: 2 tbsp
3. 

   3

   Place broccoli florets into the boiling water. Cook ⏱️ 4 minutes , until crisp-tender. Remove with a slotted spoon , keeping the water boiling on the stove. Add orecchiette pasta to the boiling water. Cook ⏱️ 10 minutes , until al dente. Drain, reserving ½ cup pasta water.

   broccoli florets: 200 g, orecchiette pasta: 125 g
4. 4

   Make the broccoli pesto: Place half the broccoli florets in a bowl and mash with a potato masher (a food processor would work as well). Mix in 2 large drizzles of olive oil and as much garlic as you like. Season with salt and pepper.
5. 

   5

   Add the broccoli pesto to the same large pan over medium heat. Scrape up any brown bits from the bottom. Add the orecchiette pasta and toss to combine. Stir in sour cream and a pinch of chili flakes (if your family likes a little heat). Toss the chicken thighs, fresh mozzarella, and remaining broccoli florets into the pan. If the sauce is too thick, add some of the reserved pasta water. Taste and season with salt, pepper, and a squeeze of lemon.

   sour cream: 2 tbsp, chili flakes: ¼ tsp
6. 6

   Divide the broccoli pesto orecchiette between plates. Garnish with lemon zest and a squeeze of lemon and enjoy!