Spinach Pesto Pasta with Sausage
By á-73721
Ingredients
- Kosher salt
- 10 ounces mezzi rigatoni
- 4 cups baby spinach (about 3 ounces)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons pine nuts, chopped almonds or walnuts
- Finely grated zest of 1 lemon, plus the juice of 1/2 lemon
- 1/4 teaspoon red pepper flakes
- 2 tablespoons grated parmesan cheese, plus more for topping
- 2 sweet Italian chicken or beef/pork sausage links (3 ounces each), casings removed
- 3 cloves garlic, thinly sliced
- Freshly ground pepper
Details
Preparation time 15mins
Cooking time 30mins
Adapted from foodnetwork.com
Preparation
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
Meanwhile, pulse 2 cups spinach, 2 tablespoons water, 1 tablespoon each olive oil and nuts, the lemon zest and juice, 1/2 teaspoon salt and the red pepper flakes in a food processor until smooth. Scrape down the sides; add the parmesan and pulse until smooth. Set the pesto aside.
Form the sausage into nickel-size patties, about 1/2 inch thick. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties and cook until browned, about 3 minutes. Flip, add the garlic to the skillet and cook until the patties are just cooked through, about 2 more minutes.
Add the pasta, pesto and 1/4 cup reserved cooking water to the skillet. Toss to coat, adding more cooking water as needed; season with salt and pepper. Stir in the remaining 2 cups spinach. Top with parmesan and the remaining 1 tablespoon nuts; drizzle with olive oil.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-pesto-pasta-with-chicken-sausage.html?oc=linkback
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