Spring is in the Air...Finally!

If you've been following my blog lately, or the national news for that matter, then you know winter hasn't exactly had mercy on Boston (and this is coming from a girl from Colorado). It seems like every week there is a storm brewing. Punxsutawney Phil didn't know what he was talking about when he said Spring would come early (which I guess is why they are suing him. Yes, you heard me. Someone is suing a groundhog? Who does that?)

But, alas, Spring is here. Well, sort of. Spring will be here when we breach 60 degrees, but I'll pick my battles. My first indication that Spring was coming was a little ski trip we took last weekend to Shawnee Peak in Maine. The snow was that light, semi-slushy mix that is the epitome of "Spring Skiing." We also went night skiing and I didn't freeze my face off (the Hot Irish Nut I got in the ski lodge may have been part of the reason). And, we got a major discount on our lift tickets, something that would have never happened during peak ski season (aka, winter).

With Spring in the air, I have been searching for seasonal recipes. I always welcome the change of seasons because I get to switch up my recipes (and my wardrobe, but let's not make this a fashion blog).     With Spring comes some of my favorite green vegetables (think peas, green beans, artichokes, and asparagus). Going back through my Pinterest archives, I came across this Spring treat: Pesto Orecchiette With Chicken Sausage. The perfect blend of veggies, meat, and pasta all in one comforting bowl. And this dish came together is about 30 minutes. Easy as 1, 2, Spring!

Start by putting a large pot of water on to boil. Meanwhile, trim your green beans and cut into 1" pieces (asparagus would work well in here too. You want about 1 cup of either). When the water reaches a boil, salt it (if you roll like that) then add in your pasta. The recipe calls for Orecchiette which I couldn't find at the store, so I used medium shells. Any short cut pasta (i.e: not spaghetti or linguini) would do. The shorter cuts have nooks and crannies for the peas to get stuck in, which isn't by any means essential but you have to admit it's kinda cute. FYI: I used about 2/3 of the box and it still made 4+ servings, so adjust accordingly. 

While the pasta is cooking, get your chicken sausages cooking. I used hot Italian chicken sausage, but in hindsight I wish I would have used a pre-cooked variety (like al frescos or Aidells). The pre-cooked ones stand up better when you cut them into rounds, plus they come in some very intriguing varieties. Use one link per serving (4 links if you're making the whole box of pasta). 

Cook the pasta according to the package directions (usually about 8-10 minutes) and add your green beans and peas (about 1 cup) during the last 2-3 minutes of the cooking process. Before you drain the pasta and veggies, take out about a cup of the cooking liquid. Mix this cooking liquid with your pesto (1/3 - 1/2 cup or so) in a big serving bowl. Feel free to use store bought pesto, or see the pesto recipe below). Add in your drained veggies and pasta, toss with parmesan cheese and voila! You've got yourself a healthy one-pot Spring treat!

Momma Grabe's Pesto

In a food processor, combine the following: 

• Fresh Basil (about 2 cups)
• 2 Cloves Garlic
• Toasted Pine Nuts (1/4 cup, toast them up over low heat in a small skillet)

Stream in Extra Virgin Olive Oil until smooth (you'll probably use about 1/2 cup)

Remove from food processor and fold in shredded parmesan cheese and salt and pepper to taste. 

Easy as pie. Or pesto. Enjoy!