NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"Not to dream more boldly may turn out to be, in view of present realities, simply irresponsible." ~ George Leonard
It looks like a drizzly day today…perfect for lush, green spring growth. I found this budding tree fascinating…made me think of a lei.
RECIPE OF THE WEEK
I have been making this recipe for years…one of my favorite quick skillet meals using already prepared refrigerated pesto…made even better when you have time to make your own fresh pesto. The recipe below with refrigerated container pesto makes 4 servings. The fresh pesto is enough for a double recipe.
SAUSAGE ROTINI with TOMATOES and FRESH PESTO
2+ cups uncooked rotini pasta (1/2 package)
- 1 pound Italian sausage (spicy or mild to taste, I use hot)
- 1 container (7 ounces) refrigerated pesto
- 1/4 cup water
- Baby tomatoes, halved (1/2 to 1 pint)
- 1/4 cup shredded Parmesan cheese (plus more for garnish)
Cook and drain pasta as directed on package; set aside.
Cook sausage in a large wok-style skillet until thoroughly browned, drain. Stir in pesto sauce, water and pasta. Add tomatoes. Cover and cook a few minutes. Toss in Parmesan cheese, then garnhish with additional cheese and serve.
FRESH PESTO
recipe from Epicurious.com
- 3 large garlic cloves
- 1/2 cup pine nuts
- 2 ounces Parmigiano-Reggiano, coarsely grated (2/3 cup)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups loosely packed fresh basil
- 2/3 cup extra-virgin olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.
NOTE: This makes enough pesto for a double recipe of the pasta, I usually don't add the water when using fresh pesto.
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
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