1 lb pasta (can use most types of curvy pasta, but I prefer Farfalle/Bowtie)
4 medium red potatoes, cubed
1.5-2 lbs green beans (fresh are best, but frozen works too)
1 pkg hot Italian sausage (approximately 1.24 lbs. in 5 links)
In medium pot, boil cubed red potatoes until cooked through (will be tender, but not mushy). Remove from heat and drain.
In large pot, bring water to a boil. Add pasta and cook until about halfway done. Add green beans. Cook until pasta is tender (green beans should be tender, but not mushy). Remove from heat and drain.
If using sausage links, take off skin. Separate links of sausage into bite-sized pieces (just tearing it with your hands) and put into frying pan. While boiling pasta and potatoes, brown Italian sausage in the pan.
When pasta is cooked and drained, add potatoes, Italian sausage (including the drippings from the sausage), and pesto (see below). Mix together gently and serve.
Pesto
I usually use a pre-made, store-bought pesto sauce because of my aversion to cooking. But it is definitely MUCH better with fresh pesto. This is a generic basil pesto recipe from http://www.dianaskitchen.com/page/sauce/pesto.htm.
2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced
Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. (Basil pesto keeps in refrigerator one week, or freeze for a few months).
Lindsay’s notes: I prefer Johnsonville’s Italian sausage, but it is the most expensive, so other types can also be used. But HOT sausage is essential (it doesn’t end up tasting too hot when it’s all mixed together).
A greater proportion of green beans to pasta/potatoes can be used for more vegetables and fewer carbs. This usually makes 8 medium-sized portions for us and keeps well in the fridge or freezer.
This is by far the most delicious dish I’ve ever made…maybe ever tasted. The name is sort of made up, based on the name of my friend Matt Piccolo who taught me how to make it. He is of Italian descent and learned it from his Italian relatives when he served his mission in Italy. It’s absolutely authentic; hence, it doesn’t even have a proper name!
I met Matt at Institute when I lived in Washington, D.C. We became the best of friends very quickly and even went on a few dates, testing the waters. But that changed when I met his very hermit-ish roommate. I was quite taken with him even after our brief meeting; he was uber-intelligent, funny, and very attractive. I kept coming around to eat Matt’s delicious cooking and coax this isolated roommate out of his alcove.
Two and a half years later, BAM! Neal and I got married. We lived happily ever after with Matt’s recipe (and we both stayed friends with dear Matty).
Two and a half years later, BAM! Neal and I got married. We lived happily ever after with Matt’s recipe (and we both stayed friends with dear Matty).
Horton Heritage Recipe Collection 