Simple but tasty menu Dandelion Pesto and Sausage Pasta :: You Have To Try

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Dandelion Pesto and Sausage Pasta

"I revel in making this on Friday nights even as ingesting a terrific Chianti. You can substitute arugula or broccoli rabe for the dandelion vegetables, if preferred. You can substitute pistachios for the pine nuts, if preferred."

Ingredients :

• 2 bunches dandelion greens, stems and center ribs discarded and leaves cut into 2-inch pieces
• 1 pound orecchiette pasta
• three/four cup grated Parmesan cheese, plus extra for garnish
• half cup pine nuts
• 1/2 cup mascarpone cheese
• 1/4 cup olive oil
• salt and ground black pepper to taste
• 1/2 pound bulk Italian sausage

Instructions :

Prep : 20M	Cook : 6M	Ready in : 45M

• Bring a massive pot of gently salted water to a boil; upload dandelion greens and cook dinner until softened, approximately 1 minute. Transfer to a bowl with a slotted spoon, leaving water inside the pot.
• Return dandelion cooking water to a boil; upload orecchiette and cook dinner, stirring once in a while, till soft yet organization to the chunk, approximately 11 minutes. Drain, booking half cup pasta water.
• Process three/four of the dandelion greens in a food processor until finely chopped. Add Parmesan cheese, pine nuts, mascarpone cheese, and olive oil; method till pesto is clean. Season pesto with salt and black pepper.
• Heat a massive skillet over medium-high heat. Cook and stir sausage in the warm skillet till browned and crumbly, 5 to 7 minutes. Stir orecchiette, dandelion pesto, reserved pasta water, and closing dandelion greens into sausage; convey to a simmer, reduce warmness to low, and prepare dinner till slightly decreased, about five minutes. Ladle into bowls and garnish with Parmesan cheese.

Notes :

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Putting the Finishing Touches on our Italian Sausage and Dandelion Pesto Pasta

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