Posts tagged ‘pesto’

January 1, 2009

Pesto

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January 1, 2009

Cannellini Beans & Sausage

This is one of those great dishes you can slave over all day long or simply toss into a crock pot and let it cook while you slave away at work all day.  This turns out to a thick chowder consistency and is absolutely wonderful on a cold day.  If you can’t find cannellini beans at your local store you can easily substitute with northern white beans.

Ingredientscannellini sausage7

3 cups dried cannellini beans, rinsed

2 Tablespoons olive oil

1 teaspoon sea salt

1 cup pesto

6 oz. pureed tomatoes

1 – 2 pounds Italian sausage links

5 Tablespoons salted butter

2 – 3 cloves garlic, pressed

Directions

  • In a large heavy pot over low heat (or in a crock pot set to low) add olive oil and salt.
  • Add in dried beans and 5 cups of water.
  • Cook until beans are tender.  Over stove this is 2 – 3 hours, in crock pot 4 – 5 hours.
  • Brown sausage in a skillet over medium heat.
  • Slice to 1/2 inch thickness and return to skillet, browning on each side.
  • Add in garlic and cook for five minutes over medium heat.
  • Add sausages to beans, increase heat to medium and cover.
  • Blend tomatoes with pesto.
  • Drain beans thoroughly and add butter.
  • Blend in pesto and serve.

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January 1, 2009

Spinach & Zucchini Fettuccine

I found this when I started trying to improve the healthy quality of our meals.  This has the pasta that I so love and despite all of the veggies, you would never think you were eating health food.  I am not a fan of the whole wheat pasta, but with flavour of the pesto and spinach, you don’t taste the blandness of the wheat pasta.  And this dish can easily be switched to a meatless dish, but I am not at all against meat, I love meat, so bring it!

IngredientsCIMG3342

16 ounces spinach and or whole wheat fettuccine

4 Tablespoons extra virgin olive oil

8 ounces prosciutto or smoked ham, deli thickness

1 pound fresh spinach leaves

1 bunch fresh Italian parsley

1 – 2 fresh zucchini

1 cup basil pesto

Directions

  • In a heavy stock pot, bring water to boil for fettuccine.
  • Slice meat to 1/4 inch strips and place into skillet over medium heat.
  • Add in olive oil and stir well.
  • Wash and mince parsley and add to meat mixture.
  • Wash and tear spinach leaves, add to skillet.
  • Wash zucchini and use a peeler to scrape lengthwise into strips.  Stop when you reach seedy center.  Add to skillet mixture.
  • Stir skillet items thoroughly and reduce to low to medium heat once spinach leaves begin to wilt.
  • Add pasta to water and cook until tender.  Drain.
  • Add pesto to pasta and stir thoroughly.
  • Add vegetable mixture to pasta and serve.

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