Weekdays get super busy around here so planning ahead is a must for weekday meals! We had some broccoli rabe that needed to be used up so I made two batches of pesto sauce: one to freeze and one to use this week.
- Pesto (cherry pepper🌶- broccoli rabe 🥦 – garlic – pumpkin seeds – olive oil )
- Parmesan Cheese 🧀
- Gemelli Pasta
- Thinly Sliced Pickled Red Pepper
- Andouille Sausage
Pesto is easy to make and it’s a great way to use up some greens you have laying around in the fridge. This time round I used the broccoli rabe, parsley, and small jar of cherry peppers I had, along with a handful of garlic. All you have to do is throw it in the processor and you’re done!
Today I’m tossing it with some andouille sausage that defrosted quickly in a bowl of water. Just remove from casing, toss in pan until brown! Drain most of the fat.
Next add pre-made pesto. Cook for about 30 seconds. Add the cheese then add pasta. Toss it around and you’re done. An amazing dish that’s feeds the entire family in about 10 minutes.