Dandelion Pesto And Sausage Pasta Recipes
CREAMY PESTO PENNE WITH SAUSAGE
Quick weeknight dinner. Ready in 15 minutes!
Provided by BaughHumbug
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta.
- Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.
Nutrition Facts : Calories 1454.6 calories, Carbohydrate 176.8 g, Cholesterol 74.5 mg, Fat 61.8 g, Fiber 7.6 g, Protein 51.5 g, SaturatedFat 15.8 g, Sodium 2150.9 mg, Sugar 15.6 g
DANDELION PESTO AND SAUSAGE PASTA
I enjoy making this on Friday nights while drinking a great Chianti. You can substitute arugula or broccoli rabe for the dandelion greens, if desired. You can substitute pistachios for the pine nuts, if desired.
Provided by Amy Hunter Shaw
Categories Pesto Pasta
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil; add dandelion greens and cook until softened, about 1 minute. Transfer to a bowl with a slotted spoon, leaving water in the pot.
- Return dandelion cooking water to a boil; add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup pasta water.
- Process 3/4 of the dandelion greens in a food processor until finely chopped. Add Parmesan cheese, pine nuts, mascarpone cheese, and olive oil; process until pesto is smooth. Season pesto with salt and black pepper.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir orecchiette, dandelion pesto, reserved pasta water, and remaining dandelion greens into sausage; bring to a simmer, reduce heat to low, and cook until slightly reduced, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese.
Nutrition Facts : Calories 705.4 calories, Carbohydrate 74.7 g, Cholesterol 47 mg, Fat 36 g, Fiber 9.6 g, Protein 27.2 g, SaturatedFat 11.3 g, Sodium 642.5 mg, Sugar 3.3 g
PASTA WITH BELL PEPPERS, PESTO AND SWEET ITALIAN SAUSAGE
Wonderfully refreshing recipe made with all fresh ingredients. Great any time of the year. My whole family loves this dish. I like to serve with fresh steamed brocolli, sprinkled with garlic powder or parmesan cheese.
Provided by brunettebaker
Categories European
Time 30m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove casing from sausage links. Heat skillet, and add links. Break up meat while cooking (like ground beef consistancy) Cook until nicely browned.
- Place on paper plate with paper towel to soak up extra grease. Place aside until needed.
- Wash tomatoes and slice up into workable size. Place in food processor.
- Peel garlic cloves and place in processor with tomatoes.
- Cut lemon in half, squeeze juice from one half on top of tomatoes and garlic on food processor.
- Wash basil and cilantro. Place herbs in food processor as well.
- Process until all tomatoes are chopped up - NOT until smooth. You want a little chunkiness. Sauce will be a little watery. (I have thought about adding a small can of tomato paste or something here to thicken the sauce and make it more like what you would get out of a jar, however I have never tried it so I'm not sure how it would work/taste.).
- Wash and cut up pepper. Cut into slices and then cut the slices in half.
- Place tomato sauce in pan and add in meat. Heat for 5-10 minutes over medium heat until warm. Add in pepper for a few minutes and cook until desired firmness. (I only put them in for about 2-3 minutes as I like them just warm, and still crunchy.).
- Mix sauce with warm pasta, stir in pesto and serve ENJOY!
DANDELION PASTA
Dandelion are a diuretic as parsley is So eat this food sparingly. They are good sources of magnesium, calcium, potassium, and Vitamins A and C. You can store buy or pick your own. Choosing tender leaves in the spring or fall, before the plant has set a flower bud. Pick nice healthy leaves that has been grown in organic soil. No insecticides, herbicides and chemical fertilizers.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute garlic in oil until golden, remove garlic set aside.
- Add mushrooms adding more oil if needed sautee for 5 minutes add broth, dandelions, thyme and black pepper to taste.
- Toss with the pasta, garlic and sprinkle with the lots of cheese.
Nutrition Facts : Calories 580.2, Fat 15.7, SaturatedFat 2.3, Sodium 42.1, Carbohydrate 92.3, Fiber 5.8, Sugar 4.5, Protein 18
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