Happy Thanksgiving!!! Yep, I got the short end of the stick on this holiday. I’m the Thanksgiving poster who had to get out of bed early this morning and blog it up for you all. (Yes, I could have done it the day before and set it up to auto-post, but geez, People, have you learned nothing about me? I do not work that way.)
I thought about doing some sort of Thanksgivingy type food for you today in celebration of the day, but I decided against it for three reasons:
1. It’s not going to be of use to anyone this year because everyone will be all planned out and shopped up already for this year’s holiday.
2. That would mean making and photographing something Thanksgivingy either the day before or like really early this morning both of those options sounded super unfun.
3. Jen already handled the Apple Pie I was considering and did it with way more finesse than my test pie had the other night. If our pies were both single girls hanging out at the bar on Saturday night, her pie would be the one drinking for free and mine would be the one the wing-man kept occupied so his friend could chat up the hot girl. Hers was better, is what I’m saying. Although it’s possible mine is smart and has a heart of gold and just needs a makeover.
So I decided to stick with what I do best: family dinner that’s fairly quick and easy and moderately healthy.
Last night I threw together a new pasta dish that came out fairly spectacularly. I loved it, Jason loved it and the kids all actually ate it. Which is basically like them voting to give it the Pulitzer Prize for best dinner. Or maybe the Nobel Peace Prize for best dinner.
I thought it should be called Deconstructed Pesto, but Jason nixed this plan hardcore. I think he was influenced by the fact that I was wearing my 7 year old’s clip-on tie on my favorite silver necklace. When I first put it on I did it as a joke for my 4 year old, but then I decided I kind of liked it and should probably mass produce them as the latest fashion accessory. Jason also nixed this plan.
But whatever it’s called, it was yum. And easy. You should probably make it Monday night for dinner when you’re utterly disgusted with and over anything remotely Thanksgivingy. (Today you should totally eat Thanksgivingy stuff. Because stuff like that is yum.)
|Pasta with Italian Sausage and Pesto-like Ingredients|
- 3/4 box of thin, whole wheat spaghetti
- 1 package of Italian sausage
- 1/2 cup pine nuts
- 2/3 cup grated parm
- 1/2 jar sun dried tomatoes, chopped
- 1/3 cup chopped fresh basil
- 3 cloves of garlic, diced
- Preheat oven to 425 degrees. Put a large pot of water on to boil.
- Begin browning Italian sausage in a skillet. Halfway through toss in the garlic. Finish browning.
- Spread pine nuts out on a cookie sheet. Bake for 3-4 minutes, until brown but not black.
- Boil spaghetti as indicated on package. Drain, return to cooled large pot.
- Mix Italian sausage, sun dried tomatoes, pine nuts, basil, and finally, the grate parm.
Pasta with Italian Sausage and Pesto-like Ingredients
By November 24, 2011Published:
- Yield: 6 Servings
- Prep: 30 mins
- Cook: 15 mins
- Ready In: 45 mins
RECIPE: Pasta with Italian Sausage and Pesto-like Ingredients Happy Thanksgiving!!! Yep, I got the short end of the stick on this …
- 3/4 boxes thin, whole wheat spaghetti
- 1/2 pounds Italian sausage
- 3 cloves of garlic diced
- 1/2 jars sun dried tomatoes in oil chopped
- 1/3 cups chopped basil
- 2/3 cups grated parm
- 1/2 cups pine nuts toasted
- Preheat the oven to 425 degrees. Put a large pot of water on to boil. Get out another skillet and begin browning the Italian sausage.
- Spread the pine nuts out on a cookie sheet in a single layer. bake for 3-4 minutes, until toasted. Remove from the oven and cool.
- Add garlic to the Italian sausage when about halfway cooked. Finish browning.
- Boil spaghetti according to directions on the package.
- Stir together cooked pasta, Italian sausage, pine nuts, basil, sun dried tomatoes and very last, the parm.