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It's not just spaghetti and macaroni anymore!
ProStart Students at the Greenville Technical Center culminated a unit on
Potatoes, Pastas and Grains with two days of pasta cookery. Here is one of the
recipes that the students prepared.
Linguine with Smoked Sausage and Pesto
4 servings
2 Tbsp. olive oil
3/4 lb. fully-cooked smoked sausage, cut into 1/2-inch pieces
1 red bell pepper, diced
6 large mushrooms, preferably Portabella, sliced
4 green onions, thinly sliced
3/4 lb. linguine, freshly cooked "al dente"
1/2 c. purchased pesto sauce
1/2 c. grated Parmesan cheese
Additional grated Parmesan cheese
Heat olive oil in heavy skillet over medium-high heat. Add sausage, bell pepper,
mushrooms and green onions. Sauté mixture until vegetables soften, about 7
minutes. Add cooked pasta, pesto sauce and 1/2 c. Parmesan cheese. Toss until
mixture is combined. Serve with additional Parmesan cheese.
Notes: "Al dente" means "firm to the bite." Pesto sauce may
be purchased in the pasta aisle of the grocery store. It is a thick sauce made
with basil, garlic, olive oil, and pine nuts. Portabella mushrooms may be found
in the produce department of the grocery store. They are larger and more
flavorful than domestic mushrooms.
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