One Pot Lemon Basil, Asparagus, and Sausage Pasta.
Made in 30 minutes, uses just one pot, and is a great way to use up that springtime asparagus!
Foto: Half Baked HarvestIngredients
- 1 pound short-cut pasta
- 1/4 cup , plus 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- zest and juice of 1 lemon
- 1 cup fresh basil, chopped, plus more for serving
- 2 tablespoons chopped fresh chives
- 1/2 cup green olives (chopped)
- kosher salt and black pepper
- 1 pound ground spicy Italian chicken sausage
- 1 bunch asparagus, chopped
- 3 cloves garlic minced or grated
- 1/4 -1/2 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 3/4 cup grated parmesan cheese, plus more for serving
Steps
1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.2. Meanwhile, mix together 1/4 cup olive oil, vinegar, lemon zest, lemon juice, basil, chives, and olives in a bowl, or pulse in the food processor. Season with salt and pepper. 3. In the same pot used to cook the pasta, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the asparagus, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Cook another 5 minutes or until the asparagus is tender. Add the wine. Simmer 2-3 minutes, then add the pasta and parmesan, tossing well to coat. 4. Add the basil/olive sauce and toss. Remove from the heat and serve immediately topped with additional basil and parmesan. Enjoy!
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