I loooove Summer..like love, love, LOVE it!! Everything about it is so PERFECT! The weather, the clothes, the colors, smells, food, fruits, beers, flip flops, the beach, the sun..I mean, I could go on and on. Its my favorite. Yesterday was the first day that actually felt like Summer in Maine. I got to break out the Summer clothes boxes, and actually wore shorts sand sandals for the first time this year. Pure bliss! I’ve been getting into all the wonderful foods that Summer brings with it, and it.is.glorious!
Like this Chicken Sausage and Veggies over Pistachio Mint Pesto Pasta for example. oh my gosh. This pasta. Its freakin’ awesome. The flavors are soo perfect together. It’s light, refreshing, healthy, not to mention gorgeous! I love all the colors! It is loaded with vegetables, you could even add more if you wanted! 🙂 The sauce is a combination of fresh herbs and nuts and is so darn delicious! I added in some Jalapeno Chicken Sausage, I pick them up at Trader Joe’s, but you could add in whatever you desire, or for you vegetarians, you could definitely leave this meatless!
This pasta was sooo good. I ate my serving and then went back for more. Oh and then 20 minutes later, found myself eating it with a fork straight out of the pan. Then later again, cold, out of the fridge. That is SO unlike me. First, I hate leftovers, second, I despise cold food. But this was amazing cold! So good in fact, that Ive got big plans to make this as a pasta salad for BBQ’s this summer instead of the typical Italian dressing! 😉 It will be such a great alternative!
Speaking of BBQ’s..anyone having one this weekend? We tend to do it once of twice a week all Summer long..and I mean a big BBQ feast that starts with beers and ends with s’mores! You can’t go wrong with either of those! I’m trying to keep it light the next five weeks until my wedding, but that hasn’t been going well. I’m slightly nervous about my dress fitting tomorrow! Oops!
Okay..have a wonderful weekend friends! And MAKE THIS PASTA! It’s so pretty! 🙂
A refreshing, healthy, and light pasta, loaded with Chicken Sausage and Vegetables, tossed together with a Pistachio Mint Pesto!
Ingredients
- 1/4 cup pistachios
- 1 cup fresh mint leaves
- 1/2 cup chicken broth
- 1 cup flat leaf parsley
- 2-3 tablespoons olive oil
- 1 pound wheat pasta
- 1/2 pound asparagus, trimmed and cut into 2" pieces
- 1 Tablespoon olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 large red bell pepper, sliced
- 1 large orange bell pepper, sliced
- 3 precooked inks jalapeno chicken sausage, sliced (Or your favorite flavor!)
- 1/2 cup sun dried tomatoes, roughly chopped
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 cup chicken broth
- 2 Tablespoons lemon juice
- Parmesan (optional)
Directions
- In the bowl of the food processor, add all the ingredients for the pesto except the olive oil.
- Pulse until well chopped. Drizzle in the oil until a pesto consistency is reached. Set Aside.
- Cook the pasta according to instructions, drain and set aside.
- Fill a large bowl with ice water
- Bring a pot or water to a boil, Add the asparagus.
- Cook for 2-3 minutes, until bright green.
- Remove with a slotted spoon and submerge into the ice water to stop them from cooking.
- Remove and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add the minced shallot and garlic. Saute 3-4 minutes.
- Add the sliced red and orange peppers and saute until soft, 4-5 minutes.
- Add sliced chicken sausage, heat through and brown.
- Add in the sun dried tomatoes and blanched asparagus, toss to mix. Reduce heat to low.
- In a small saucepan, melt butter over medium heat.
- Whisk in the flour to create a roux.
- Pour in the chicken broth, whisking constantly.
- Cook until thickened, 4-5 minutes.
- Add the lemon juice, and continue to cook for one minute more.
- Remove from the heat and stir in mint pesto.
- Pour over the cooked pasta, add the chicken and veggie mixture.
- Toss to thoroughly coat. (Add shavings of Parmesan if desired!) Serve and enjoy!
Adapted From: Rachael Ray