Monday, October 10, 2022

Spinach, Walnut, Golden Raisin Pesto Pasta with Italian Sausage

 


Jeff Mauro on The Kitchen to thank for this recipe. Love, love, love this!!! 

Ingredients:

  • 2 links sausage of your choice, chicken, pork
  • 2 clove fresh garlic cloves
  • 1 pound pasta of choice 
  • 1 cup toasted walnut pieces (350-degrees 5-8 minutes)
  • 3 cups fresh baby spinach
  • 2 cups fresh basil
  • 1 cup fresh Parmesan, grated
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup golden raisins
  • 1 teaspoon salt, plus more if needed
  • 1/2 teaspoon freshly cracked pepper
  • zest and juice from one lemon
Directions:
Preheat a grill to medium high heat.

Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink inside. Flip once. Cook time 6-8 minutes.

Cool slightly and cut on the bias and set aside.

Heat a large pot of water to boil. Poach the garlic cloves in boiling water for 5 minutes, then transfer with slotted spoon to a food processer. 

Cook pasta in boiling water according to package directions. Reserve 1 cup pasta water.

Add the walnuts to the food processor with the garlic and pulse 8 times.

Add the spinach, basil, cheese, olive oil, raisins, salt and pepper, lemon zest and juice. 

Pulse until combined, but rustically chopped. Adjust salt and pepper.

To serve:
Toss the spinach pesto with pasta, adding pasta water if needed to reach desired texture.

Top with grilled sausage and additional parmesan.



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