So I spent all morning working on today’s blog post. Editing the photos, typing the recipe, typing a rather lengthy, thought provoking blog post (ok not really thought provoking but interesting rambling). Then as I read it I realized that all those words had nothing to do with today’s recipe.
And even though I have been known to ramble on a bit in my blog posts (sometimes informative sometimes just silly ramblings), I decided to scratch those random words and redo everythang.
So here I am with not much more to say except that today’s recipe is perfect for spring. Fresh arugula from the farmer’s market, check. Plump juicy cherry tomatoes, check, check. Other favorite ingredients that make me drool: pesto, feta, and pasta. Oh. my. gauwd. Please!
This recipe is simple yet packed full of flavor from ingredients found at my local farmers market. Spring is the perfect time to head to your local farmer’s market and find beautiful, flavorful fresh local produce. So if you haven’t been yet you are really missing out!
Penne with Chicken Sausage and Arugula
Prep Time: 10 minutes Cook Time: 25 minutes Serves: 4
1 pound penne pasta
4 links chicken sausage
2 tablespoon olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
2/3 cup prepared pesto
1/2 cup white wine or chicken broth
3 cups torn arugula leaves
2 cup grape tomatoes, halved
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
1/2 cup crumbled feta cheese
Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a skillet over medium heat, heat 1 tablespoon oil and cook the sausage until evenly brown and cooked through, about 8-10 minutes. Cool and slice.
Heat the remaining oil in a large pot over medium heat, add onion and cook 2-3 minutes, until lightly browned. Add in garlic and cook one minute more. Mix in cooked sausage, pesto, and white wine. Cook and stir until heated through. Mix in arugula, and cook until arugula is wilted. Stir in the tomatoes, and cook until heated through. Toss with pasta, season with salt and pepper, and top with goat cheese to serve.
adapted from Food on the Table