Spicy Summer Pasta

By June 17, 2016

This spicy summery pasta has a load of fresh veggies, chorizo and a delicious garlic scape pesto to top it all off. Thanks for the recipe, Pam K!

 1 lb bulk chorizo sausage, or other flavorful sausage, like Italian or Andouille. Any ground meat will work in a pinch-- just remove casings if in links.
 1 zucchini, chopped to 1" pieces or semi-circles
 1 yellow squash, chopped to 1" pieces
 2 tomatoes, quartered (or a handful of grape or cherry tomatoes cut in half)
 1 bunch greens, like spinach or kale, julienned (cut into small ribbons)
 1 cup tomato sauce
 1 lb fresh linguine
For the pesto (or sub favorite pesto, like our Perfect Basil Pesto or Walnut & Kale pesto)
 1 bunch garlic scapes
 1 bunch cilantro
 3/4 cup olive or sunflower oil
 1/2 cup grated hard cheese (parmesan, asiago, Hull's Trace)
 Handful of almonds, toasted and roughly chopped
 1 tsp salt
 Juice from 1 lemon (optional)
Brown the chorizo
1

Brown the chorizo in large (cast iron if you have one) skillet, breaking apart with with a wooden spoon until cooked through. When cooked, remove the sausage to a plate but do not drain or wipe out the pan.

Make the sauce
2

To the hot pan, add in the chopped squash and zucchini and cook.
When the squash is beginning to look softened and slightly browned, add the chopped tomatoes and your greens. Add the sausage back in, the tomato sauce, and then cover and cook for 10 minutes.

Make a pesto
3

Add the scapes, cilantro, almonds and grated cheese to a blender or food processor. Turn to low and pour in the oil slowly, pausing occasionally to scrape down the sides. Taste and add the salt and lemon juice if desired. Set aside.

Cook the pasta
4

When you start the pesto, put a pot of salted water on to boil. Cook your pasta according to its directions (if using fresh linguine from your share, this is only 1.5 minutes.) Save a little of the cooking water, and drain the almost fully cooked pasta.

Finish the dish!
5

Add the drained pasta back to the pasta pot and pour in the sauce as well as a few tablespoons of the cooking water. Stir till heated and the noodles are well sauced.

6

Serve over pasta and sauce with a dollop of the pesto on top. For a stronger pesto flavor, add about 1/4-1/3 cup to the pasta once drained before you add in the sauce.

Ingredients

 1 lb bulk chorizo sausage, or other flavorful sausage, like Italian or Andouille. Any ground meat will work in a pinch-- just remove casings if in links.
 1 zucchini, chopped to 1" pieces or semi-circles
 1 yellow squash, chopped to 1" pieces
 2 tomatoes, quartered (or a handful of grape or cherry tomatoes cut in half)
 1 bunch greens, like spinach or kale, julienned (cut into small ribbons)
 1 cup tomato sauce
 1 lb fresh linguine
For the pesto (or sub favorite pesto, like our Perfect Basil Pesto or Walnut & Kale pesto)
 1 bunch garlic scapes
 1 bunch cilantro
 3/4 cup olive or sunflower oil
 1/2 cup grated hard cheese (parmesan, asiago, Hull's Trace)
 Handful of almonds, toasted and roughly chopped
 1 tsp salt
 Juice from 1 lemon (optional)

Directions

Brown the chorizo
1

Brown the chorizo in large (cast iron if you have one) skillet, breaking apart with with a wooden spoon until cooked through. When cooked, remove the sausage to a plate but do not drain or wipe out the pan.

Make the sauce
2

To the hot pan, add in the chopped squash and zucchini and cook.
When the squash is beginning to look softened and slightly browned, add the chopped tomatoes and your greens. Add the sausage back in, the tomato sauce, and then cover and cook for 10 minutes.

Make a pesto
3

Add the scapes, cilantro, almonds and grated cheese to a blender or food processor. Turn to low and pour in the oil slowly, pausing occasionally to scrape down the sides. Taste and add the salt and lemon juice if desired. Set aside.

Cook the pasta
4

When you start the pesto, put a pot of salted water on to boil. Cook your pasta according to its directions (if using fresh linguine from your share, this is only 1.5 minutes.) Save a little of the cooking water, and drain the almost fully cooked pasta.

Finish the dish!
5

Add the drained pasta back to the pasta pot and pour in the sauce as well as a few tablespoons of the cooking water. Stir till heated and the noodles are well sauced.

6

Serve over pasta and sauce with a dollop of the pesto on top. For a stronger pesto flavor, add about 1/4-1/3 cup to the pasta once drained before you add in the sauce.

Spicy Summer Pasta

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