Pesto Bows w/ Spinach and Sausage
INGREDIENTS
-1 lb Farfalle
-12 oz. loose leaf spinach (about 2 cups)
-2 green onions, diced
-6 cloves garlic, diced small
-1/2 tsp crushed red pepper flakes
-1/4 cup chicken stock
-3/4 to 1 lb. Italian sausage - spicy or sweet
-juice of 1/2 a lemon
Pesto
-2 cups fresh basil leaves, packed tight, no stems
-1/3 cup pine nuts
-3 medium sized garlic cloves, minced
-1/2 cup olive oil
-3/4 cup freshly grated Parmessan cheese
-juice of 1/2 a lemon
-salt and pepper to taste
PROCEDURE:
-Boil water for pasta
-Prepare pesto: combine basil and pine nuts in a food processor or blender. Grind, pushing ingredients down into the blade with a spatula every 10 seconds or so. Dice garlic and add it to blender. Grind until combined - about a minute. Add olive oil a little at a time, grinding between additions. Finally, add grated cheese and grind until pesto is fully mixed. Again, every 10 seconds or so push the pesto down with a spatula. Add salt, pepper and the juice of 1/2 a lemon. Set aside in the refrigerator until time to use.
-Rinse and Chop 2 cups of spinach. Dice green onions and garlic.
-Heat a pan on medium-low heat. Add olive oil and let it get hot. Saute garlic and green onions for 3 to 4 minutes. Add spinach and chicken stock. Raise heat to medium. Sautee until spinach is wilted and dark, about 3-4 minutes. Leaving pan on medium heat, remove spinach, draining off excess liquid, and set aside. Squeeze juice of 1/2 a lemon on spinach.
-Add pasta to water and cook 10 minutes or so
-Chop sausage into bite-size pieces. Add olive oil to your hot pan and sautee until sausage is browned. Drain off excess liquid, and set sausage aside.
-When pasta is done cooking, drain and pour into a large bowl. Toss in spinach and sausage. Add pesto and mix. Season with salt and pepper as needed.
-Serve and enjoy!
