Spinach Pesto Pasta with Chicken Sausage
Spinach Pesto Pasta with Chicken Sausage
Ingredients:
- Kosher salt
- 10 ounces rigatoni
- 4 cups baby spinach (about 3 ounces)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons chopped almonds
- Finely grated zest of 1 lemon, plus the juice of 1/2 lemon
- 1/4 teaspoon red pepper flakes
- 2 tablespoons grated Parmesan cheese, plus more for topping
- 3 sweet Italian chicken sausage links (5 ounces each), casings removed
- 3 cloves garlic, minced
- Freshly ground black pepper
Preparation:
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
Meanwhile, pulse 2 cups spinach, 2 tablespoons water, 1 tablespoon each olive oil and almonds, the lemon zest and juice, 1/2 teaspoon salt and the red pepper flakes in a food processor until smooth.
Scrape down the sides; add the Parmesan and pulse until smooth. Set the pesto aside.
Form the sausage into quarter-size patties, about 1/2 inch thick.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the patties and cook until browned, about 3 minutes. Flip, add the garlic to the skillet and cook until the patties are just cooked through, about 2 more minutes.
Add the pasta, pesto and 1/4 cup reserved cooking water to the skillet. Toss to coat, adding more cooking water as needed; season with salt and pepper.
Stir in the remaining 2 cups spinach.
Plate the pasta mixture and top with Parmesan, almonds and drizzle with olive oil.
Tools Used:
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Ingredients
- Kosher salt
- 10 ounces rigatoni
- 4 cups baby spinach (about 3 ounces)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons chopped almonds
- Finely grated zest of 1 lemon, plus the juice of 1/2 lemon
- 1/4 teaspoon red pepper flakes
- 2 tablespoons grated Parmesan cheese, plus more for topping
- 3 sweet Italian chicken sausage links (5 ounces each), casings removed
- 3 cloves garlic, minced
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, pulse 2 cups spinach, 2 tablespoons water, 1 tablespoon each olive oil and almonds, the lemon zest and juice, 1/2 teaspoon salt and the red pepper flakes in a food processor until smooth. Scrape down the sides; add the Parmesan and pulse until smooth. Set the pesto aside.
- Form the sausage into quarter-size patties, about 1/2 inch thick. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the patties and cook until browned, about 3 minutes. Flip, add the garlic to the skillet and cook until the patties are just cooked through, about 2 more minutes.
- Add the pasta, pesto and 1/4 cup reserved cooking water to the skillet. Toss to coat, adding more cooking water as needed; season with salt and pepper. Stir in the remaining 2 cups spinach.
- Plate the pasta mixture and top with Parmesan, almonds and drizzle with olive oil.
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