Baked Rigatoni with Eggplant and Sausage

Baked Rigatoni with Eggplant and Sausage
6 to 8 servings

Kosher Salt
Extra-virgin olive oil
1 lbs fennel pork sausage
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces, salted/rinsed
1 large onion, chopped
3 garlic cloves, chopped
28 ounces crushed tomatoes, preferably San Marzano, plus 8oz tomato sauce
4oz chopped kale
Leaves from 1 small bunch basil
1 pound rigatoni
8oz fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano


Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.

Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.

Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.

Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Add tomatoes to the pan with the kale and basil and cook it down until pulpy and relatively thick. This will take 5-15 minutes.

By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.

Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Mussels with Israeli Couscous and Tomatoes

Mussels with Israeli Couscous and Tomatoes
serves 4

•olive oil
•1 large yellow onion, diced
•4 medium cloves garlic, minced
•5 sprigs fresh oregano, chopped
•1 (28 ounces) can crushed tomatoes
•1/2 cup white wine
•1 box (8.8oz) Israeli couscous (~2c)
•2 pounds mussels, scrubbed and debearded
•1/2 cup chopped fresh parsley leaves

Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring often, until softened and just starting to brown, four to five minutes. Add the garlic and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and white wine. Bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes. Season to taste with salt and pepper.

Meanwhile, heat 2 1/2 cups water or stock and 1 teaspoon salt in a medium saucepan over high heat until boiling. Add cous cous, reduce to a simmer, cover, and cook, stirring occasionally, until cous cous is softened, about 10 minutes.

Add the cooked couscous to the tomatoes and stir well to combine. Nestle the mussels in and amongst the couscous, cover the pan, and increase heat to high. Cover and cook, stirring occasionally, until the mussels are all completely open, 1 to 3 minutes (discard and mussels that do not open). Garnish with parsley and serve.

Creamy Parmesan Tomato and Spinach Tortellini Soup

Creamy Parmesan Tomato and Spinach Tortellini Soup
Servings: 4

2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
red pepper flakes to taste (optional)
1/4 cup flour
3 cups vegetable broth or chicken broth
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste
8 ounces cheese tortellini
1/2 cup parmesan,  grated
10 ounces spinach, coarsely chopped
1/2 cup Greek yogurt
salt and pepper to taste
1/4 cup basil, chopped (optional)

1. Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
2. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
3. Add the flour and cook for another minute.
4. Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
5. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.

Nutrition Facts: Calories 435, Fat 18.5g (Saturated 9.2g, Trans 0), Cholesterol 55mg, Sodium 746mg, Carbs 54.8g (Fiber 5.8g, Sugars 8.7g), Protein 16.5g

Pasta with Sausage, Smashed Peas, and Ricotta

Pasta with Sausage, Smashed Peas, and Ricotta
Serves 6

1 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
2 tablespoons olive oil
2 cloves garlic, chopped
1 shallot
1 cherry pepper, minced
1 pound hot Italian sausage, casings removed
1 pound frozen peas, thawed
1.5 cup ricotta cheese
1 bunch fresh basil leaves chopped (about 3/4 cup)
1/4 cup fresh grated Pecorino Romano cheese
1 teaspoon salt

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside.

Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.

Baked Rigatoni with Eggplant and Sausage

Baked Rigatoni with Eggplant and Sausage
6 to 8 servings

Kosher Salt
Extra-virgin olive oil
1 lbs fennel pork sausage
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces, salted/rinsed
1 large onion, chopped
3 garlic cloves, chopped
28 ounces crushed tomatoes, preferably San Marzano, plus 8oz tomato sauce
4oz chopped kale
Leaves from 1 small bunch basil
1 pound rigatoni
8oz fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano


Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.

Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.

Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.

Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Add tomatoes to the pan with the kale and basil and cook it down until pulpy and relatively thick. This will take 5-15 minutes.

By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.

Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Mussels with Israeli Couscous and Tomatoes

Mussels with Israeli Couscous and Tomatoes
serves 4

•olive oil
•1 large yellow onion, diced
•4 medium cloves garlic, minced
•5 sprigs fresh oregano, chopped
•1 (28 ounces) can crushed tomatoes
•1/2 cup white wine
•1 box (8.8oz) Israeli couscous (~2c)
•2 pounds mussels, scrubbed and debearded
•1/2 cup chopped fresh parsley leaves

Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring often, until softened and just starting to brown, four to five minutes. Add the garlic and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and white wine. Bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes. Season to taste with salt and pepper.

Meanwhile, heat 2 1/2 cups water or stock and 1 teaspoon salt in a medium saucepan over high heat until boiling. Add cous cous, reduce to a simmer, cover, and cook, stirring occasionally, until cous cous is softened, about 10 minutes.

Add the cooked couscous to the tomatoes and stir well to combine. Nestle the mussels in and amongst the couscous, cover the pan, and increase heat to high. Cover and cook, stirring occasionally, until the mussels are all completely open, 1 to 3 minutes (discard and mussels that do not open). Garnish with parsley and serve.

Baked Orzo with Eggplant and Mozzarella

Baked Orzo with Eggplant and Mozzarella
Serves 4-6

1.5 lbs eggplant, cut into 3/4-inch dice
olive oil
2 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 large onion, finely diced
4 garlic cloves, minced
8 ounces orzo
2 teaspoon tomato paste
2 cups vegetable stock
2 tablespoons fresh oregano, chopped
zest of a whole lemon
8 ounces mozzarella cut into 1/3-inch dice
1/4c parmesan, grated
4 medium tomatoes, diced

Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant.
Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.

Transfer mixture to an 9x13-inch baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. Let rest for 5 minutes before serving.

Butternut Squash Tortellini with Peanut Sauce

Butternut Squash Tortellini with Peanut Sauce
Serves 4

3 packages butternut squash ravioli (~30oz) or other
olive oil
2 cloves garlic, minced
1 inch piece of ginger, minced
1 red bell pepper, thinly sliced
1 medium eggplant, chopped into 1/2-inch cubes
4 ounces mushrooms, chunked
1 can lite coconut milk
1 tbsp thai red curry paste
3 tbsp peanut butter
1 tbsp brown sugar

Bring a pot of salted water to a boil.
While water is boiling, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.  Add the garlic and ginger and saute, stirring frequently, until fragrant, about 1 minute.  Add the pepper and eggplant to the pan.  Stir fry until tender, about 15-20 minutes.
In a medium bowl, stir together the coconut milk, red curry paste, peanut butter and brown sugar.  Pour into the pan with the veggies and mushrooms and cook 5 minutes.  Season.
Cook the pasta, and mix in with the veggies and peanut sauce. 

Spicy Macaroni with Clams and Sausage

Spicy Macaroni with Clams and Sausage
Serves 6

* 2 tablespoons pure olive oil
* 1 1/2 cups coarsely chopped Spanish onion
* 1 celery rib, finely chopped
* 4 garlic cloves, thinly sliced
* 2 tablespoons tomato paste
* One 28-ounce can crushed San Marzano tomatoes
* 1 teaspoon finely chopped thyme
* 1 teaspoon finely chopped marjoram
* 1 bay leaf
* 1 pound hot Italian sausages, bulk
* 1 pound shell pasta
* 1/4 cup dry white wine
* 2 big cans "whole baby clams", reserving 1/4c juice
* 1 teaspoon crushed red pepper
* Salt and freshly ground black pepper
* 1/4 cup chopped flat-leaf parsley

1. Heat the oil in a large saucepan. Add the onion, celery and half of the
garlic and cook over moderate heat, stirring, until tender, 8 to 10 minutes.
Add the sausage and brown. Add the tomato paste and cook, stirring, for 3
minutes. Stir in the tomatoes, thyme, marjoram and bay leaf, cover partially
and simmer over low heat for 1 hour.
2. Cook the pasta, reserving a little water.
3. Reheat the tomato sauce in a large saucepan. tir in the pasta, clam
liquid and crushed red pepper and reheat thoroughly, about 8 minutes. Add the
clams and season with salt and black pepper. Sprinkle with the parsley and
serve.

Orecchiette with Greens, Mozzarella and Chickpeas

Orecchiette with Greens, Mozzarella and Chickpeas
Serves 4

1 pound orecchiette
19oz can chickpeas, drained and patted dry
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
4 garlic cloves, minced
1 teaspoon crushed red pepper
1 bin grape tomatoes, halved
1 pound Swiss chard, stemmed and leaves coarsely chopped
8 ounces fresh mozzarella, cubed
1 can tuna in oil, drained
basil or parsley

Cook the pasta, reserving a cup of cooking water.
In a wide skillet, heat 1/4 inch of vegetable oil until shimmering. Add the
chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a
paper towel–lined plate, sprinkle with the cumin and coriander and season with
salt and black pepper. Discard the oil and wipe out the skillet.
Add the olive oil, garlic and crushed red pepper to the skillet. Cook over
moderately high heat until fragrant, 30 seconds. Add the tomatoes and cook
until softened, 3 minutes. Add the chard and cook, stirring, until wilted, 5
minutes. Season with salt and black pepper.
Add the pasta and some reserved cooking water to the big pot and cook over
moderate heat, stirring until incorporated. Add the mozzarella, tuna and basil
and toss. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.

Pumpkin and Sausage Baked Pasta

Pumpkin and Sausage Baked Pasta
Serves 4-6

1 pound Italian sausage
1 cup chopped onion
4 garlic cloves, chopped
1 teaspoon crushed red pepper
1 (15 oz) can pumpkin puree
1 cup chicken stock, or less
1 tablespoon dried sage
pinch of salt
1/3 cup fat free half & half
1 pound penne pasta, cooked
1/2 lbs kale or similar, cut
2 tablespoons chopped parsley leaves
1/2 cup grated parmesan or romano cheese

Preheat oven to 350 degrees. Cook sausage in a large, deep skillet until brown. Remove from skillet and drain over paper towel. Set aside.

Using approximately 2 tablespoons of fat from sausage, saute onion, garlic and crushed red pepper until soft. Stir in pumpkin, stock, kale, and sage. Add salt. Bring to a boil, then simmer for 5 minutes.

Stir in half & half and sausage and simmer until sauce comes together and thickens slightly. Turn off heat. Add pasta and parsley and gently toss all ingredients together to coat.

Grease a casserole dish and place mixture inside. Top with grated cheese. Bake for about 30-35 minutes, until top is golden brown.

Fusilli with Octopus and Bone Marrow

Fusilli with Octopus and Bone Marrow
Serves 4

1-1.5 lb trimmed octopus, thawed if frozen (overnight in fridge)
1 lb veal marrow bones
28 oz can San Marzano tomatoes
1 cup Sangiovese wine
4 cloves of garlic, minced
2 handfuls fresh basil, chopped
1 Tbs fresh thyme
1 lbs fresh fusilli
salt and pepper
Olive Oil

1. Place your veal marrow bones in an ice bath with a good amount of salt. Keep that ice bath cold, in the fridge, until you are ready to extract the marrow.

2. Cut up the octopus, if necessary

3. Lightly season the octopus with salt and pepper and add about a tablespoon of olive oil and sear the octopus, in batches if necessary, before setting aside.

4. Using the same pan add a bit more olive oil and now 3/4 the garlc and the basil's stems. Saute lightly for a few moments before adding the wine and tomatoes. Finally, throw the babies back in there. Bring the whole mess to a boil and then reduce it to a simmer for about an hour and half. Add more tomatoes, wine, or even water or stock if it gets too thick.

5. Sometime during that hour and half extract the marrow from your marrow bones using a paring knife. Just slide it around the edges and then sort of smoosh it out, digging the extra out if you have to.

6. Saute the marrow in another pan, perhaps a non-stick one this time, first on a low heat until it begins to render and then on a slightly higher heat as it releases some fat. When the fat starts to pool add in the thyme and the remaining garlic (chopped) along with some salt and pepper. When the marrow is somewhat cooked down add it back into the sauce at the 90 minute mark or thereabouts.

7. Optional - make a topping (maybe 1/3c) of crunchy bread crumbs cooked in olive oil, or similar.

8. Mix everything (plus basil) up, cook the pasta in the sauce for a minute, and serve topped with the above, and/or parmigiano.

Pasta with Sausage and Escarole

Pasta with Sausage and Escarole
Serves 4-6

1 box farfalle
1 pint/container grape or cherry tomatoes, halved
1 head escarole, rough chopped
1 small onion, chopped
1 hot pepper, minced
3 cloves garlic, minced
1/4 tsp chile flakes
1 can chicken stock
1 lbs italian sausage, out of casings
1 tsp oregano

Cook pasta.
In dutch oven, cook garlic, onion, pepper, and chile flakes until softened. Add sausage and brown, breaking it up as it cooks.
Add escarole, oregano, and stock. Cover and braise 10 minutes, or until done.
Add tomatoes and cook 1 more minute.

Mix sauce in with the pasta, and serve.

Pesto-Chicken Pasta

Pesto-Chicken Pasta
Serves 6

1 box farfalle
2 chicken breast halves, cubed
1 large zucchini, half-moons
12oz broccoli florets
1 red pepper, thin-sliced
1 pint grape/cherry tomatoes, halved

Pesto:
3 cups packed basil
4 cloves garlic
1 cob cooked corn, in nibblets
1/3c pine, walnuts, pistachios, etc
1/4c chicken stock
olive oil
3 Tbs parmesan

Season the dust the chicken with flour. Cook in a pan until done. Once done, remove and cook the zucchini until browned and softened a bit.
Cook the pasta, adding the broccoli for the last minute.

Mix dry pesto ingredients, plus aggressive salt/pepper. With machine running, add oil slowly until texture is close but a bit wet. Add the cheese and mix to finish.

Mix everything together with the pasta and serve hot or cold.

Mexican Pasta Salad, Differently

Mexican Pasta Salad, Differently
Serves 6-8

1 pounds fusilli pasta
olive oil

2 large chicken breast halves
4 ears corn
1 packet sazon
2 jalapeno

1 bag cherry tomatoes, halved
1 15oz can sliced olives
1/2 large red onion, chopped

3 tablespoons Dijon mustard
Juice of 2 limes
2 teaspoons chili powder
2 teaspoons ground cumin
1 large handful fresh cilantro, coarsely chopped
~1/4c sour cream

Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well.
Season chicken with sazon and grill, along with the corn and jalapeno. Reserve, cool, and shred. Nibbeletize the corn.

Transfer pasta to large bowl. Add shredded chicken, tomatoes, corn, olives and chopped onion and toss.

Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in 1/3 cup olive oil. Mix in sour cream, minced jalapeño chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper.

Greek Shrimp with Fennel on Orzo

Greek Shrimp with Fennel on Orzo
Serves 3

1 lbs shrimp
1 bulb fennel, thin sliced, fronds reserved
2 cloves garlic, minced
1 can fire-roasted tomatoes, drained
1/2 can chickpeas
1 handful feta cheese
Salt and Pepper, oregano
1 lemon, juice (use peel below)

1/2 box orzo
1 can chicken stock, water
1 tomato, sliced
1/2 lemon peel, minced/grated
salt and pepper, oregano

Start shimp by sauteeing fennel and garlic in a pan in olive oil. Season a bit, and cook until fennel is well softened. Add tomatoes, cover, and cook for 5-10 minutes while the orzo goes.
Cook orzo by boiling in 1/2-1/2 chicken stock and water. Mix in 1 chopped tomato, 1 tsp oregano, salt and pepper, and minced lemon peel. Keep warm.
Once orzo is done, add chickpeas and shrimp to the fennel. Season and cook until done. Garnish with some chopped fennel fronds and a handful of feta cheese.
Serve with salad.

Orecchiette with Sausage and Rapini

Orecchiette with Sausage and Rapini
Serves 4-6

1 box orecchiette
1 large bunch rapini/broccoli rabe, bottom 1/4inch cut off
1 lbs sweet sausage, out of casings
1 small onion, fine dice
4 cloves garlic, minced
1 mild chile, minced
28oz crushed tomatoes=

Brown sausage in a pan, breaking up as much as possible. Add onion/garlic/chile and cook over lower heat until softened.
Add tomatoes and simmer for as long as you can...at least 15 minutes as pasta/rapini cook.

Bring pasta water to a boil. Cook the whole rapini for about 1 minute, until brightened, and reserve. Use water to cook the pasta.

Cut the rapini into 1 inch segments. Mix everything in a pot and serve with parmesan.

Butternut Squash and Bacon Mac and Cheese

Butternut Squash and Bacon Mac and Cheese
4-6 servings

1 Butternut Squash (~6c), peeled and cubed
Olive oil
3 Tbsp Rosemary
S&P
12oz box whole wheat pasta
6 slices of thick cut Bacon
1.5 cups Shallots, diced
1/4 cup Flour
2 cups Milk (1 or 2%)
1.5 cup shredded cheese
1/3 cup Parmesan

Preheat to 425. Coat the squash lightly in oil, rosemary, and seasoning.
Roast in a pan for 45 minutes 30 or squash is tender.

While the squash is roasting, cook the pasta, and fry the bacon. When the
bacon is done, pour off all but 1 Tbsp of the drippings. Set aside the
bacon, and cook the shallots 7 minutes or until translucent in the
leftover drippings. Crumble the bacon and set it aside with the shallots.

When the squash is done roasting, mix in the bacon and shallots and turn
the oven up to 450.

Put the flour in a heavy-bottomed sauce pan over medium-high heat and
slowly whisk in the milk. When all the milk has been added, bring to a
boil for 1 minute or until slightly thickened. Remove from heat and stir
in the shredded cheese. Combine the pasta and the squash mixture in a
9×13 casserole dish, and pour the milk and cheese mixture over the top.
Stir to coat.
Top with grated Parmesan and pop back in the oven for 10-15
minutes, or until the cheese starts to brown.

Pasta with Sausage and Chard

Pasta with Sausage and Chard
Serves 6

1 can chicken broth
1 box penne or farfalle
1 lbs hot sausage, loose
2 cloves minced garlic
1 bunch chard, in ribbons
8oz crumbled feta
oregano, parsley

Cook sausage until almost browned. Add garlic and any spices.
Remove, and saute the chard a minute. Deglze with chicken stock and cook
until done.
Mix everything and serve.

Pistachio Asparagus Pesto with Pasta and Chicken

Pistachio Asparagus Pesto with Pasta and Chicken
4 servings

1 bunch asparagus, 1 cup reserved
1 lbs chicken breast, strips
1 pint cherry or grape tomatoes, halved if cherries

1 cup asparagus (blanched and chopped)
1/4 cup spinach
1 clove garlic
2 tablespoons pistachios (toasted)
1/4 cup grated parmigiano reggiano
4 tablespoons olive oil
lemon juice to taste
salt to taste

Cook the pasta, reserving some liquid. Cook the chicken and reserve.
Mix pesta with enough water to make it a little saucy. Add remaining
chopped asparagus and get mostly cooked. Add everything together and
serve.