Lemon Basil Pasta & ‘Sausage’
Yield: 4 servings
When you feel like your body needs to eat something green (but you actually just want a huge plate of pasta), THIS is the recipe for you! Don’t be shy pouring that lemon basil sauce on thick.
Recipes
Ingredients
- 8 ounces cavatappi pasta
- 3 links of The Stallion
- 3 cups broccoli florets
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 ounces sun-dried tomatoes, sliced (dry sun-dried tomatoes – not packed in oil)
- 4 ounces arugula (a few handfuls)
- Kosher salt and ground black pepper
Lemon Basil Cream Sauce:
- 1 cup roasted, unsalted cashews (can soak in hot water for 10 minutes prior to making sauce)
- 3 cloves garlic
- ½ lemon, juiced
- 1 cup packed fresh basil
- 1 cup water
- ½ teaspoon Kosher salt
The How-To
- Cook sausage links according to package directions. Once cooked, cut into 1” diagonal pieces and set aside.
- Bring a large pot of water to a boil. Once boiling, generously salt the water. Add pasta and cook to al dente. About 2 minutes before the pasta is al dente, add the broccoli florets to the pot to cook with the pasta as the pasta finishes cooking. Reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Make the lemon basil cashew cream sauce: Add all listed ingredients to a high-speed blender. Blend until smooth and creamy. Set aside. Can be made ahead and stored in the fridge for up to 1 week.
- Cook the veggies: Add the olive oil to a large skillet over medium heat. Once hot, add in the onion and bell pepper. Season with 1 teaspoon Kosher salt and ½ teaspoon ground black pepper. Cook, stirring occasionally, until the veggies soften slightly, 3-4 minutes. Once softened, add the sun-dried tomatoes and arugula to the skillet. Cook, stirring occasionally, until the sun-dried tomatoes soften and the arugula wilts slightly, 1-2 minutes.
- Bring it all together: Once the veggies are ready, add the drained pasta, broccoli, and sausage to the skillet. Pour the lemon basil cashew cream sauce over top. Toss to combine, adding a little of the reserved starchy pasta water as you go to reach your desired consistency. Taste and season additionally with salt or a squeeze of fresh lemon juice, as desired. Garnish with fresh basil.
