Wednesday, December 3, 2008

Parsley Pesto Spaghetti with Grain Sausage

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The idea tonight was to make dinner for Tore while he was in class talking about Vidalia onions. I knew I wanted to make some pesto with the parsley still growing in our garden, so I picked up a few items at the Daily Co-op after work and put this together. All ingredients are organic and the pesto is almost completely local--the pecans were collected from our back porch just hours before preparation.

Here's the recipe (I must say this was exceptionally delicious):

1 lb. whole wheat spaghetti
1/2 lb. cremini mushrooms (Pennsylvania)
1/2 a pint of grape tomatoes (Florida)
1 medium zucchini (Florida)
2 apple sage flavored grain sausages (vegan faux-sages made by Field Roast Grain Meat Co.)
salt
black pepper

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For the pesto:

7 large garlic cloves (locally grown)
1 large bunch flat-leaf parsley (VERY locally grown)
about 20 pecans (also VERY locally grown)
4 oz. of shredded parmesan cheese (Wisconsin)
olive oil

To start, I had to crack the pecans using our lovely Swedish nutcracker sent to Tore from H├Ârby, Sweden by his grandmother for Christmas last year. It has really come in handy with our abundance of pecans.

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I had to use a flashlight to go out and get the parsley, and my biggest fear was stepping in dog poop while on this mission. Luckily, I came back unsoiled.

In a food processor, I put in the parsley, the peeled garlic cloves, the parmesan, and the shelled pecans. Pulse that for a few seconds and then slowly add olive oil until it's the right consistency--sometimes I add a little water if it seems too thick.

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Meanwhile, I boiled a pot of water for the noodles, chopped the veggies (sliced the mushrooms, cut the tomatoes in half, and made matchsticks of the zucchini), and cut up the faux-sage. I cooked the mushrooms in some olive oil by themselves for a few minutes before adding the faux-sage--add salt and pepper at this point.

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Right before the noodles were ready, I added the zucchini matchsticks to my mushrooms and faux-sage for about a minute or two and then at the last minute added the grape tomatoes--you just want to warm those up, but not really cook them.

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All that's left is to drain the noodles and then return them to the pot, add in the pesto and faux-sage & veggies and you're ready to eat.

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2 comments:

Jacquelyn Michelle said...

Beautiful photos this go 'round Kel. Looks yummy!

Tore said...

maybe the best meal ever!