Weekly Winner: My Idea of “Going Green”

parsley pesto spaghettiI have to admit it, I’m not a terribly “eco-friendly” person.  I don’t fret over eating organic, I don’t have an electric car and I don’t lose any sleep over my “carbon footprint”.  I’m not a juicer but I do tend to eat relatively healthy and generally believe locally sourced food tastes better and is fresher which is why I choose it when I can.  So, having said that I did decide to “go green” last night — with a parsley pesto.  It was delicious.  This is a very simple, honest-tasting pasta dish from Cooking Light Magazine that comes together in no time.  And as I just discovered — sorry Kermit, but apparently it really is easy being green.

Spaghetti with Parsley Pesto and Sausage

Serves 4


8 ounces uncooked spaghetti

3 ounces spicy pork Italian sausage, casings removed

4 garlic cloves, crushed and coarsely chopped

1/4 cup extra-virgin olive oil, divided

1 ounce fresh Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)

5 cups fresh flat-leaf parsley leaves, divided

1/2 teaspoon kosher salt


  1. Bring 4 quarts of water to a boil in a large saucepan or Dutch oven. Add pasta to pan, and cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 3/4 cup cooking liquid. Discard the remaining cooking liquid.
  2. Heat a large heavy skillet over medium-high heat. Add Italian sausage to pan; sauté 6 minutes or until browned, stirring to crumble. Remove sausage from pan, reserving drippings; drain on paper towels. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Add 1/2 cup reserved cooking liquid to pan; bring to a boil, scraping pan to loosen browned bits. Stir in 2 tablespoons olive oil; cook 30 seconds, stirring constantly with a whisk. Add pasta to pan; cook 1 minute, tossing to combine. Remove from heat.
  3. Combine about 2 tablespoons cheese and 4 3/4 cups parsley leaves in a food processor; process until finely ground. With motor running, add remaining 1/4 cup cooking liquid and remaining 2 tablespoons olive oil; process until smooth. Add parsley mixture and salt to pasta; toss well to coat. Divide pasta mixture evenly among 4 shallow bowls; top evenly with sausage, remaining 2 tablespoons cheese, and remaining 1/4 cup parsley leaves. Serve immediately.


1 Comment (+add yours?)

  1. laibasausage
    Feb 21, 2014 @ 07:48:53

    Really a great post…i like it 🙂
    Here is my new blog about sausages and i hope you like it.
    Specially invite you to like and follow my Blog


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