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Sausage & Goat Cheese Pasta |
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| This comes from Kate's kitchen |
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| Ingredients: |
16 oz penne pasta
4 links mild or spicy sausage
2 Tablespoons EVOO
3 cloves garlic, crushed
1/3 cup pesto
1/2 cup white wine
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15 oz cannelini beans, undrained
3 cups torn arugula
1 pint grape tomatoes, halved
salt and fresh ground pepper
4 oz crumbled goat cheese
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| Procedures: |
Cook the pasta to package directions.
Cook the sausage and slice
Heat the oil over medium high heat and cook the garlic for 1 minute.
Mix in the sausage, pesto and white wine. Cook and stir until heated through.
Mix in the beans, with liquid, arugula and cook until the arugula is wilted.
Stir in the tomatoes and cook until heated through.
Toss with the penne and S&P to season.
Top with goat cheese to serve.
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| Notes: |
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2014-04-19: Kate served this during the Easter weekend.
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05/30/2014
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