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Thursday, May 24, 2012

Linguine with spinach-garlic sausage and pesto

1. Boil water with a pinch of salt. Add the pasta until al dente. Cool under running water. (or as instructed in package) Linguine might take longer to cook than spaghetti, but faster than fettuccine-considering the surface area.

I used this pack of sausage. Best not to eat too much processed meat.

2. Heat the sausage and cut diagonally into bite sized chunks. (I find they retain shapes this way more than cutting first and then cooking- if you cover and cook that is.) Optional: Add minced garlic, shallots and bell peppers to it when in a spray of olive oil. Some sun dried tomatoes and Parmesan shavings would be good addition too.

3. Add Alfredo sauce of your choice, 1-2 tsp of pesto (Best if home made). Let the sauce cook for a while, add the pasta, then the sausage. Stir and serve with garlic bread or jalapeno focaccia.
The pasta was so good, the sausages felt redundant.

Clean your palate with a scoop of Tiramisu gelato.

P.S. Found some gorgeous-looking, heavenly-smelling mangoes in an Indian grocery store. Have to make sticky rice with mango some day. Having one with Greek yogurt (with 5 live cultures- usually the more, the better)

For more pasta ideas click on the label 'pasta'

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