INGREDIENTS
2 pounds of your favorite pasta (penne, mostaccioli, linguini, etc)
1 pound of mild or hot Italian sausage
7 ounces of julienne sundried tomatoes
2 pounds of asparagus spears
6 cloves of garlic
½ cup pine nuts
¾ cup freshly grated Parmesan cheese
¼ teaspoon salt
2 tablespoons of olive oil
INSTRUCTIONS
Cut 2 pounds of asparagus spears into two-inch pieces, making sure to discard the woody ends.
Bring a large pot of water to a boil and salt it like the ocean.
Add the asparagus and cook until fully tender but not mushy, 5 to 7 minutes.
Drain well, reserving a cup or so of the cooking liquid
Let the asparagus cool in an ice bath to keep the color.
Transfer the asparagus to a large food processor and add:
- 6 cloves of garlic
- ½ cup pine nuts
- ¾ cup freshly grated Parmesan cheese
- ¼ teaspoon salt
- olive oil
- 2 or three of tablespoons of the cooking liquid.
Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add ½ cup olive oil and a bit more of the reserved cooking liquid to moisten if necessary.
Add the juice of one lemon and season with salt and pepper to taste. Pulse one last time.
Sausage & Pasta
Prepare 2 pounds of your favorite pasta (penne, mostaccioli, linguini, etc)
While pasta is cooking, add olive oil to a large fry pan over medium heat and cut one pound of Italian sausage into one to two inch pieces.
I use scissors to make a rough cut.
A few minutes before they are done, add 7 ounces of julienne sundried tomatoes.
Continue for a few minutes until the sundried tomatoes. are tender.
Serve
Mix the asparagus pesto with the pasta, sausage and sundried tomatoes.
Add to plate
Enjoy with garlic toast or check out our fresh tomato flatbread recipe.
Asparagus is a versatile vegetable equally perfect for everyday meals and special occasions alike. You should cook them till they’re done just right, not too mushy or stringy
