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Grilled Sausage with Broccoli Rabe Pesto

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Scott Conant's bean, sausage and pesto on Megyn Kelly TODAY
Scott Conant's bean, sausage and pesto on Megyn Kelly TODAYTODAY
RATE THIS RECIPE
(15)

Ingredients

  • 4 Italian sausage links, 4 oz a piece
  • 1 tablespoon olive oil
  • 2 cups cooked beans from the soup above with 1 cup of their cooking liquid
  • 1/2 cup broccoli rabe pesto
  • Pesto
  • 1 1/2 cups raw broccoli rabe, roughly chopped & packed
  • 1 teaspoon chili flakes
  • 1/4 clove of garlic
  • 3/4 cup olive oil
  • 1 tablespoon grated parmesan
  • Salt, as needed
  • Chef notes

    This dish is an explosion of taste, thanks to the flavorful Italian sausage. The pesto gives the broccoli rabe an unexpected dash of earthiness. 

    Preparation

    1.

    Put the broccoli rabe in food processor. Add chili flakes, garlic and olive oil. Pulse until coarsely chopped.

    2.

    Stir in parmesan and season with salt.

    3.

    Add 2 tablespoons of pesto to 2 cups of the leftover beans, plus 1 cup cooking liquid in small saucepan.

    4.

    Simmer over low heat.  simmering over low heat.

    5.

    Grill the Italian sausages for about 12-15 minutes, or until they reach 150 degrees using a meat thermometer. 

    6.

    Put the cooked sausage on a platter. Top the sausage with the beans and the remaining pesto. Serve immediately.