Sausage and Green Bean Pasta
This is a perfect dish to make for this season as the basil season is coming to an end. I cut down all my basil and made a big batch of pesto to freeze. It is a great way to enjoy some summer flavors in a few month!
Pesto
- 3 garlic cloves
- ¼ cup Parmigiano Reggiano
- 1/3 cup pine nuts
- Zest of one lemon
- Juice of one lemon
- 2 cups basil
- ¼ cup tarragon
- ¼ cup parsley
- Salt
- ¼ cup extra virgin olive oil (or more if needed)
Add the garlic, cheese, pine nuts, lemon zest and lemon juice to a processor. Process for a minute and add the basil, tarragon, parsley and salt. Process for a minute and gradually add the oil while the machine is still on. Taste for seasonings and keep aside.
- 8 oz tender green beans, trimmed
Add the green beans to boiling water. Bring back to a boil and take out and dip into cold water to retain the color. Take out and keep aside.
- 2 tablespoons extra virgin olive oil
- 4 links chicken sausage, casings taken off and crumbled
- ½ pound pasta, cooked al dente
- Salt to taste
Heat a frying pan with the olive oil. Add the crumbled sausage and sauté on a medium high heat, stirring constantly for 5 to 6 minutes till golden brown. Add the pasta and green beans. Add enough pesto to coat everything and mix well. Add salt if needed and serve.
