My daughter Anna loves wheat pasta and pesto sauce. She asked me to make her a pasta dish for dinner. As we walked through the market together we picked the ingredients to go into her dish. While I was writing this blog I asked her what we should name the dish her response was "Crack Pasta" I laughed and she said "no mom, it's that good, I could eat it everyday" music to a moms ears. So in honor of my daughter I give you...
Anna's Favorite Pasta
1 package Delallo Organic Farfalle No. 87 100% Whole Wheat Pasta
1 2 oz jar Delallo Pine Nuts
6 medium to large baby portabello mushrooms, sliced thick
1 1/2 orange bell pepper, sliced thin
2 cloves garlic, minced
4 tablespoons olive oil, divided
1 6.35 oz jar Delallo Pesto Sauce in Olive Oil
4 links Italian sausage
1/2 cup Delallo Italian Bread Crumbs
3 tablespoons butter, cubed small
1/4 cup Parmesan cheese, grated
Cook pasta according to package directions shortening cooking time by 3 minutes, drain and put back into pan.
Toast pine nuts in skillet just until they start to lightly brown, remove from skillet and set aside. In the same pan add 2 tablespoons olive oil, saute mushrooms on medium low heat for 10 minutes, remove from skillet and set aside. Add 2 tablespoons olive oil and saute bell pepper and for 8 minutes add garlic the last 40 seconds of cooking, add to mushrooms. Slice sausage and cook in the same skillet until browned.
Put pine nuts, mushrooms and bell peppers in the pot with the pasta. Add pesto sauce and mix together. Place in a baking dish and sprinkle with bread crumbs and top with butter cubes. Bake in a 375 degree over for 30 minutes. Sprinkle with grated cheese and bake for another 10 minutes.
Until Next Time,
Happy Birthday Dad, I miss you