I'd been wanting to make a pasta dish with some chicken sausage I had in the fridge, and then I saw this post
and I knew I had to make something similar. I defnitely would have added more veggies but I need to go shopping. Asparagus and broccoli would be great in this, as would a couple handfuls of spinach.Gluten Free Pasta with Chicken Sausage and Pesto Veggies
8 ounces (half package) gluten free Penne or other pasta (I used Trader Joe's Organic Brown Rice Penne)
2 links gluten free Chicken Sausage, chopped and casing removed
1 cup fresh green beans, cut into 1 1/2-2 inch pieces
1/4 cup sun dried tomatoes, chopped
1 cup artichoke hearts, chopped (I used frozen ones from TJ's)
2 T pesto (I used homemade I made last week, see below)
1 cup Cooking liquid from pasta
1 Tsp Chicken flavor Better than Bouillon or other bouillon
2 T Parmesan Cheese, shredded
2 T half and half or cream
1/4 teaspoon red pepper flakes, or to taste
1. Boil pasta according to directions. 3-4 minutes before it is done add in green beans and other raw veggies if using. Reserve a cup of the cooking liquid and then drain.
2. While pasta is cooking, saute the chicken sausage over medium heat in a medium sized fry pan. Add cooked pasta/green beans, pesto, half the cooking water, bouillon, artichoke hearts, and sun dried tomatoes.
3. Stir and simmer a minute or two and decide if you need the rest of the cooking water.
4. Add in the cream, stir until heated, and top with parmesan cheese and red pepper flakes.Pesto
I had neither pine nuts nor parmesan cheese on hand last week when I decided I must make pesto from my little basil plant.Enter walnuts and Mizithra cheese.
Pesto is so easy! Start with basil (or heck, even spinach for a different flavor!), some cheese, nuts, a little garlic and a bit of oil to get it moving and you're done!
1 ish cup loosely packed basil leaves (or more, but my plant is little!
1 large clove garlic, pressed
2 ounces Mizithra cheese, shredded
1/4 cup walnuts
2+ T oil (preferably olive, but I don't really like olive oil, unless I'm making soap)
Whir the first four ingredients together in a mini food processor or blender. Add a bit of oil at a time until it smooths out. I didn't want to use too much oil to keep the calories down a bit, but if you want just dump a bunch in there
I also added a bit of black pepper at the end.
Want to mix it up? Try making lemon pesto, or red pepper pesto, or anything that sounds delicious. If you can't use it up within a week or two, freeze it in ice cube trays, then pop them into a ziplock bag and keep them in your freezer to add to dishes later.
For a more authentic pesto recipe, check out this one