Simple Way to Avocado Spinach Pesto Pasta Vegan

Dandelion Pesto And Sausage Pasta

The real star of the dish is really that avocado pesto.

Recipe Summary Dandelion Pesto And Sausage Pasta

I enjoy making this on Friday nights while drinking a great Chianti. You can substitute arugula or broccoli rabe for the dandelion greens, if desired. You can substitute pistachios for the pine nuts, if desired.

Ingredients | Avocado Spinach Pesto Pasta Vegan

2 bunches dandelion greens, stems and center ribs discarded and leaves cut into 2-inch pieces

1 pound orecchiette pasta

¾ cup grated Parmesan cheese, plus more for garnish

½ cup pine nuts

½ cup mascarpone cheese

¼ cup olive oil

salt and ground black pepper to taste

½ pound bulk Italian sausage

Directions

Bring a large pot of lightly salted water to a boil; add dandelion greens and cook until softened, about 1 minute. Transfer to a bowl with a slotted spoon, leaving water in the pot.

Return dandelion cooking water to a boil; add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup pasta water.

Process 3/4 of the dandelion greens in a food processor until finely chopped. Add Parmesan cheese, pine nuts, mascarpone cheese, and olive oil; process until pesto is smooth. Season pesto with salt and black pepper.

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir orecchiette, dandelion pesto, reserved pasta water, and remaining dandelion greens into sausage; bring to a simmer, reduce heat to low, and cook until slightly reduced, about 5 minutes. Ladle into bowls and garnish with Parmesan cheese.

Info | Avocado Spinach Pesto Pasta Vegan

prep: 20 mins cook: 25 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Dandelion Pesto And Sausage Pasta

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