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Dandelion Pesto Pasta with Italian Sausage & Mushrooms<\/p>\nDandelion Pesto Pasta with Italian Sausage & Mushrooms<\/p>\n
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12 ounces of rinsed then dried dandelion leaves (you can substitute arugula)<\/p>\n
4 cloves garlic, peeled<\/p>\n
6 T. pine nuts, lightly toasted<\/p>\n
Pinch of sea salt and crushed black pepper<\/p>\n
1 cup freshly grated Parmesan, divided in half<\/p>\n
\u00be cup extra virgin olive oil<\/p>\n
Olive oil for cooking<\/p>\n
1 pound calamari pasta (calamari is a tubular pasta) or orecchiette pasta<\/p>\n
1 pound Italian sausage (sweet or hot), cut into \u00bd-inch pieces<\/p>\n
1 pound baby bella mushrooms (or mushrooms of your choice), cut into \u00bd-inch pieces<\/p>\n
1 medium Vidalia onion, medium chop<\/p>\n
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Place the greens, garlic, pine nuts, sea salt and pepper, and half the Parmesan in a food processor. Pulse while adding the olive oil, little by little, until the mixture becomes a paste. In a saut\u00e9 pan, add enough oil to coat the pan. Heat to medium-high. Add the sausage and cook through for 10-to-12 minutes. Add onions and then mushrooms. Cook for another 8-10 minutes. Let simmer. Meanwhile, cook the pasta according to directions for al dente. With a slotted spoon, add the cooked pasta to the pan with the sausage. Cook for about 3 minutes. Add the pesto, a little at a time, until the pasta is nicely coated. Plate with a sprinkle of remaining Parmesan, and, if you like, red pepper flakes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Dandelion Pesto Pasta with Italian Sausage & Mushrooms 12 ounces of rinsed then dried dandelion leaves (you can substitute arugula) 4 cloves garlic, peeled 6 T. pine nuts, lightly toasted Pinch of sea salt and crushed black pepper 1 cup freshly grated Parmesan, divided in half \u00be cup extra virgin olive oil Olive oil for cooking 1 pound calamari pasta (calamari is a tubular pasta) or orecchiette pasta 1 pound Italian sausage (sweet or hot), cut into \u00bd-inch pieces…<\/p>\n