Best 2 Dandelion Pesto And Sausage Pasta Recipes

Embark on a culinary adventure with our delightful Dandelion Pesto and Sausage Pasta, a symphony of flavors that will tantalize your taste buds. This unique dish combines the vibrant bitterness of dandelion leaves with the savory richness of sausage, creating a harmonious balance that is both satisfying and refreshing. The pesto, crafted with fresh dandelion leaves, garlic, nuts, and tangy lemon, adds a burst of herbaceousness to the succulent sausage, while the pasta provides a sturdy base for this delectable union. Additionally, discover variations of this innovative recipe, including a vegetarian alternative that swaps sausage for mushrooms, and a spicy rendition that incorporates chili flakes for an extra kick. Unleash your inner chef and embark on a culinary journey with our Dandelion Pesto and Sausage Pasta, an extraordinary dish that celebrates the beauty of seasonal ingredients.

Let's cook with our recipes!

CREAMY PESTO PENNE WITH SAUSAGE

Creamy Pesto Penne with Sausage image

Quick weeknight dinner. Ready in 15 minutes!

Provided by BaughHumbug

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 25m

Yield 2

Number Of Ingredients 5

Ingredients

1 (16 ounce) package penne pasta
½ pound ground sausage
1 (1.2 ounce) package creamy pesto sauce mix (such as Knorr®)
1 cup milk
¼ cup olive oil

Steps:

Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta.
Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.

Nutrition Facts : Calories 1454.6 calories, Carbohydrate 176.8 g, Cholesterol 74.5 mg, Fat 61.8 g, Fiber 7.6 g, Protein 51.5 g, SaturatedFat 15.8 g, Sodium 2150.9 mg, Sugar 15.6 g

SAUSAGE PESTO PASTA

Sausage Pesto Pasta image

This Italian sausage pesto pasta recipe uses simple ingredients and is easy to make. Mushrooms, tomatoes, peppers, garlic, and onions pack it with flavor!

Provided by Natasha Bull

Categories Main Course

Time 35m

Number Of Ingredients 11

Ingredients

8 ounces uncooked DeLallo Casarecce Pasta
10.6 ounces Italian sausages (crumbled (see note))
1/2 medium onion (chopped)
7 ounces cremini mushrooms (sliced)
2 cloves garlic (minced)
1 cup little tomatoes (grape, cherry, etc.) (cut into halves)
1/2 red bell pepper (chopped fairly small)
1/2 cup chicken broth
1/4 cup DeLallo Simply Pesto
Salt & pepper (to taste)
For garnish: freshly grated parmesan cheese & chopped parsley (optional)

Steps:

Boil a large, salted pot of water for the casarecce pasta. Cook it al dente (8 minutes).
Meanwhile, prep your vegetables. You can do some prep while the sausages are cooking to save time, but feel free to prep everything prior to starting the sauce if that's easier for you.
Take the sausage meat out of the casings and crumble it into a deep skillet. Cook it over medium-high heat, stirring occasionally, until it's browned (about 5-7 minutes). Transfer to a plate.
Leave the sausage grease in the pan and then add the mushrooms and onions (if there is very little grease then add about a teaspoon of olive oil). Sauté, stirring occasionally, until the mushrooms release their water and they get a nice sear and the onions brown (about 5-6 minutes).
Stir in the garlic and cook for 30 seconds.
Add the tomatoes, peppers, chicken broth, and sausage to the skillet. Reduce the heat to medium and cook for around 5 minutes or until the tomatoes have started to lose their shape and the chicken broth has reduced a bit.
Add in the pesto (stir the jar first), then take the pan off the heat and ensure it's stirred in well. Add a splash of pasta water to the sauce (a couple tablespoons) prior to draining it, and then toss the drained pasta with the sauce. Season with salt & pepper as needed. Serve immediately with parmesan cheese and parsley if desired.

Nutrition Facts : Calories 562 kcal, Carbohydrate 50 g, Protein 21 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 811 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

Tips:

Use fresh dandelion greens: For the best flavor and texture, use fresh dandelion greens that have been recently picked. If you can't find fresh dandelion greens, you can also use arugula or spinach.
Blanch the dandelion greens: This step will help to remove the bitterness from the dandelion greens and make them more palatable. To blanch the dandelion greens, simply bring a pot of salted water to a boil and then add the dandelion greens. Cook for 1-2 minutes, or until the greens are bright green and tender. Drain the greens and immediately transfer them to a bowl of ice water to stop the cooking process.
Toast the walnuts: Toasting the walnuts will help to bring out their flavor and add a nice crunch to the pesto. To toast the walnuts, simply spread them out on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until they are golden brown and fragrant.
Use a good quality olive oil: The olive oil is one of the main ingredients in pesto, so it's important to use a good quality oil. Look for an extra virgin olive oil that is made from fresh, ripe olives.
Season to taste: Be sure to season the pesto to taste with salt, pepper, and lemon juice. You may also want to add a pinch of red pepper flakes for a little bit of heat.

Conclusion:

Dandelion pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for pasta, pizza, sandwiches, and more. If you're looking for a new and exciting way to use dandelion greens, give this pesto a try. You won't be disappointed!