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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