Oh how I love, love pasta with freshly made pesto sauce! It screams warmer weather is here! The very smell of the basil and nuts mixing together in a symphony of deliciousness is like heaven for me! I made my first batch of the season and am sharing that recipe with you today. I use gluten free spaghetti when I make this. I like the quinoa pasta I find at HT here on the island. I also add different greens to the mix, not just basil. Experiment and let your spirit fly as you create a delicious meal for your friends and family to enjoy! I teamed this with freshly made sweet Italian chicken sausages, grilled and so yummy! And I love Ina Garten’s Panzanella Salad so that is part of the menu as well. A glass of crisp, chilled Pinot Grigio and you’ve got a great dinner! Enjoy and have a safe and wonderful weekend!
Pasta with Fresh Pesto Sauce
1 cup fresh basil leaves
2 cups fresh, organic baby spinach
1/2 cup good Parmigiano Reggiano cheese
1 cup pecan halves
3 cloves garlic, peeled
1/2 teaspoon salt
Extra Virgin Olive Oil
Put all of the ingredients except the oil into a food processor or blender. Pulse until coarsely mixed. Add the olive oil through the feed tube in a steady stream with the motor running. Add enough olive oil, about 3/4 cup, so that you have a sauce of medium thickness. Toss this over freshly cooked pasta, your choice as to what type, adding a bit of the leftover pasta water to blend. Delicious!
Grilled Sweet Italian Chicken Sausages
There really is no recipe needed for this. I purchase the sausage at Harris Teeter here on St. Simons. Most markets have these now since they have become so popular. I like to brush the sausages with a bit of olive oil before placing them on the grill. Cook until they are crisp and golden, then serve!
Panzanella Salad
Note: I like to use Ciabatta bread when I prepare this, it needs to be a couple of days “old”. But you can use a baguette if you prefer!
1 pint cherry tomatoes
2 cloves garlic, peeled and minced
1 hothouse cucumber, halved, seeded and thinly sliced
1 large red bell pepper, seeds removed and coarsely chopped
1 yellow pepper, seeds removed and coarsely chopped
1/2 red onion, peeled and finely chopped
1/2 cup Kalamata olives (pitted)
1/2 teaspoon oregano
1/2 loaf of Ciabatta or baguette, cut in 1″ cube (six cups)
1/2 cup good olive oil
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
Sea salt and pepper to taste
1/2 pound crumbled Feta cheese
Place the vegetables in a large salad bowl. I lightly toast the bread cubes in a 325 degree oven until they are just crisp, I toss the bread cubes in a bit of olive oil and put them on a baking sheet. Then add the bread to the bowl with the veggies. olive and oregano. Mix the dressing in another bowl and toss with the salad, top with Feta cheese.
One Response
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Marisa Franca @ All Our Way Says:
Both dishes are near and dear to my heart — I’ll have to try your versions. I’m surprised at how many people don’t eat quinoa. We eat it a lot and it goes so well with veggies, meat, and even fruit. You can even add it to desserts — very versatile and good for you.
