Yesterday evening, I made this tasty & easy pasta dish. It is quickly to make, tasty, a bit spicy & tangy with the white balsamic vinegar!
Recipe: For 3 persons, with seconds
350 gr organic white spelt penne
1 big handful of pine nuts
340 gr of smaller cherry tomatoes, in 3 different colours, each cut into 2
green pesto: 2 to 3 tablespoons / I use Bertolli
Maldon sea salt
white balsamic vinegar : 2 to 3 tablespoons
300 gr spicy organic pork sausages, the casings ( this is the skin ) removed, the meat squeezed out & torn into smaller chunks
a fruity Extra Virgin Olive Oil ( EVOO )
1. Cook your organic spelt penne according to your packet instructions. Drain & keep warm. At the same time, take a large non-stick pan & heat up onto medium high. Place your nuts in here. Toast your pine nuts for a few minutes until browned on all sides & until they are fragrant. Shake them around in the pan. Prevent burning! When brown & toasted, place them in a little bowl. Using the same pan, heat it up on high, add a few swirls of a fruity evoo & heat up. Place the spicy sausage bits in your hot pan & fy until ready & cooked through. Stir often. Remove the fried sausage pieces from the pan & keep warm. Add a swirl or 2 of that fruity evoo into the hot pan & swirl around. Place the cut up tomatoes, cutsize down into the hot oil. Add some sea salt & black pepper. Add 2 to 3 tablespoons of white balsamic vinegar. Turn the tomatoes over & fry for 1 minute or 2. You don’t want the mini tomatoes to fall apart!
2. Add 2 to 3 tablespoons of the green pesto to the hot pasta & stir around. Add fried sausage bits & scatter the toasted pine nuts over the pasta dish. Mingle well with a spoon. At last, add the fried tomato pieces & all the juices from the pan too. Mingle carefully, trying not to break up the tomatoes. Check your seasoning. I added a bit of sea salt & extra grins of finely milled black pepper. Enjoy instantly, with a loved one! Happy Eating! 😉 This is so good, so tasty, spicy, a bit tangy with the tomatoes & the white balsamic vinegar too! 🙂 Yum!
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