Savory summer treat! Fresh with a little spice!
This tasty recipe was contributed by Allison of Boulder, CO. Thank you Allison!
1/2 lb. Pappardelle's Chipotle Black Bean Tagliatelle
1/2 lb. Pappardelle's Lime Cilantro Linguine
1 onion, medium size
1 lb. Italian sausage, (can be substituted with vegan sausage)
1/2 lb. broccolini
Kalamata olives, to taste
Pesto (recipe adapted from Isa Chandra's Veganomican)
2 cups fresh basil*
1 cup fresh cilantro*
1/2 cup almonds or pine nuts*
2 cloves garlic*
2 tablespoons fresh lime juice*
1/4 cup Bella Sol Extra-Virgin Olive Oil*
1/2 teaspoon Braggs liquid amino*
*Or use Pappardelle's Cilantro & Roasted Poblano Chile Pesto
1. Cook 1/2 lb. Chipotle Black Bean Tagliatelle and 1/2 lb. Lime Cilantro Linguine in a pot of rapidly boiling water until al dente (about 8-10 minutes). Drain.
2. In a food processor, combine basil, cilantro, almonds (or pine nuts), garlic, lemon juice, olive oil and liquid amino. Process until smooth. Or, replace "*" items with Pappardelle's Cilantro & Roasted Poblano Chile Pesto.
3. In a sauté pan over medium heat, sauté onions, sausage and broccolini until the sausage has been cooked through.
4. Combine pasta, pesto and sausage, onions & broccolini. Top with olives to taste. Serve and enjoy!