Author Notes
This recipe was basically about getting rid of some things in the fridge with some touches of spring. —Matt Wheelock
Ingredients
- Pesto
-
4 bunches
basil
-
1
garlic clove
-
1 to 1 1/2 cups
toasted pine nuts
-
1/2 cup
cheese/ add more cheese if you think it needs it
-
1/4 cup
olive oil/ mostly until it is fully purred.
-
3 tablespoons
lemon jucie
-
salt to taste
- Spring vegetable and sausage ragout
-
1 pound
sliced mushrooms
-
1/4 pound
of blanched fava beans
-
6
spicy sausage links/ out of casing and crumbeld
-
1/2 cup
chicken stock
-
Splash
white wine
-
2 pounds
Spinach
Directions
- Pesto
-
Put all the ingredients in the blender and blend. Put aside till you need it
- Spring vegetable and sausage ragout
-
Cook sausage in the pan, take it out. Then add some oil and throw in the onions and garlic. When soft add the mushrooms and throw in the spinach cook for 4 minutes. Then add the fava beans and sausage. Add the white let it cook out for a minute or 2 then add the stock.
-
While making the ragout cook the pasta.
-
When pasta cook mix it in with the ragout and put in about half a cup of the pasta cooking water. Cook for a minute or 2 then put in the pesto. Mix and serve
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