I know, I know……pasta is hardly considered a traditional Irish dish. And, I love potatoes, I really do. But this blog is all about pasta and since my specialty is finding ways to tie anything and everything to pasta, here goes. In this recipe, I am featuring green veggies (any will work) along with some chicken apple sausage. I was cooking for just me and my 1/2 Irish husband, so only used 1/3 of a bag of pasta.
Pasta with 3 Green Veggies and Chicken Apple Sausage
1/3 of a bag of Al Dente ® Pasta (I used Whole Wheat)
2 links of Chicken Apple Sausage, Aidells or your favorite
3 cups veggies, eg. broccoli, edamame, green beans
1/4 cup walnuts, because they are so good for you
2 Tbsp. olive oil
Parmesan Cheese or Blue Cheese, your choice
1/3 cup reserved pasta cooking water
Put large pot of salted water on stove. If the veggies are leftovers from your fridge or already parboiled, then simply heat the sausage and veggies over medium high heat in olive oil. Since I was using Locavorious veggies that’s all I did. Before draining the pasta, ladle a little of the cooking liquid into the skillet. Drain pasta and add to skillet. Garnish with walnuts, cheese and season with salt and pepper.(If the veggies are fresh, then you can cook them in the boiling water along with the pasta)
Another very appropriate recipe for St. Patrick’s Day is this one from Peggy Lampman. She did it in conjunction with FestiFools, which makes it extra appropriate since FestiFools is right around the corner. We still don’t know who will be donning the Pasta Crown, so f you live near Ann Arbor and are interested, comment here and we’ll see what we can do.