Wednesdays Unplugged – Sausage Rotini with tomatoes and fresh pesto

Quotecup

 

"For every minute you are angry you lose sixty seconds of happiness." ~ Ralph Waldo Emerson

 

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!

  08-1-2015-Kenned

We had our patio re-done this week. Watching the workers made me appreciate every penny we were paying them… it was well worth it! Last week was our granddaughter's real birthday but this was the week she got to pick the menu. She almost always chooses corned beef hot dish and sausage rotini. Since I haven't posted the sausage rotini recipe for six years I thought it might be time to share again since it is such a favorite.

RECIPE OF THE WEEK

I have been making this recipe for years, sometimes with homemade pesto… but more often with pesto from the grocery store refrigerator case for a quick and easy meal.

SAUSAGE ROTINI with TOMATOES and FRESH PESTO

  • Rotini12+ 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 or grape 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 ResultsEmailHomesMSP.com

RELATED POSTS

Written By

I love what I do! Highly insightful, analytical and creative, there is nothing I love more than helping you find the right solution for your real estate transition. My mission is to serve my clients with honesty and integrity, exceeding their expectations in service and support… and to help others by donating a portion of every transaction to Habitat for Humanity.

Subscribe to Our Newsletter for Market Updates & Mid-Century Modern Listings

Our weekly HomesMSP Update includes current local market information and a curated list of mid-century modern properties for sale, plus posts from an inspector, a lender, a stager, info about neighborhoods, life in the Twin Cities… even recipes!
Hidden

Blog Categories

Archives

Sharon and John Hensrud

About Us

The HomesMSP Team is committed to meeting you where you are and listening… really listening to understand you so we can use our extensive knowledge of the market and local neighborhoods to give you personalized service.