Happy Friday, Friends!! I DO have the soup (recipe) I posted yesterday going right now in my crockpot, and BOY does it ever smell GOOOOOOD in here! Can't wait to have a bowl.
Green Pasta with Shortcut Turkey Meatballs:
(serves 4)
7 cups packed spinach leaves, well washed and dried
2 cups packed fresh basil leaves
1 T. freshly squeezed lemon juice
1&1/2 cups frozen petite* peas, thawed
1/3 cup EVOO (extra virgin olive oil), plus more for drizzling
1/3 cup grated Parmesan or Grada Padana*, plus more for serving
Kosher salt and freshly ground pepper
12 oz. sweet Italian turkey sausage (3-4 links)
1 lb.short pasta, such as penne rigate
Preheat oven to 450. In a food processor, or blender*, combine 4 cups of spinach, basil, lemon juice, 1/2 cup peas, and olive oil; process until combined to make pesto. Pulse in cheese; season with S&P. Using kitchen shears, snip sausage into 1" pieces. Drizzle with oil; roast on a rimmed baking sheet until undersides are brown, 7-8 min. Flip and push to one side. Lightly drizzle remaining 3 cups spinach with oil; season with S&P. Scatter evenly over other half of sheet; roast until sausage is cooked through and spinach is crisp, 5-6 min. more. Meanwhile, cook pasta in a pot of salted boiling water according to package directions. Drain, reserving 1 cup pasta water. Return pasta to pot; add pesto, sausage, remaining 1 cup peas, and pasta water., 1/4 cup at a time, until evenly coated. Season with S&P. Serve, topped with crisped spinach, more cheese, and a drizzle of oil.
"Treat others the way you want to be treated."
Love,
MM
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