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Pesto Bows w/ Spinach and Sausage


-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


-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


-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!

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