Dandelion Pesto Pasta with Italian Sausage & Mushrooms from Chef Paul Cullen

By / Photography By Deny Howeth | June 08, 2017


Place the greens, garlic, pine nuts, sea salt and pepper, and half the Parmesan in a food processor. Pulse while adding the olive oil, little by little, until the mixture becomes a paste.

In a saute pan, add enough oil to coat the pan. Heat to medium-high. Add the sausage and cook through for 10-to-12 minutes.

Add onions and then mushrooms. Cook for another 8-10 minutes. Let simmer.

Meanwhile, cook the pasta according to directions for al dente. With a slotted spoon, add the cooked pasta to the pan with the sausage. Cook for about 3 minutes. Add the pesto, a little at a time, until the pasta is nicely coated.

Plate with a sprinkle of remaining Parmesan, and, if you like, red pepper flakes.

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  • 12 ounces of rinsed then dried dandelion leaves (you can substitute arugula)
  • 4 cloves garlic, peeled
  • 6 tablespoons pine nuts, lightly toasted
  • Pinch of sea salt and crushed black pepper
  • 1 cup freshly grated Parmesan, divided in half
  • ¾ cup extra virgin olive oil
  • Olive oil for cooking
  • 1 pound calamari pasta (calamari is a tubular pasta) or orecchiette pasta
  • 1 pound Italian sausage (sweet or hot), cut into ½-inch pieces
  • 1 pound baby bella mushrooms (or mushrooms of your choice), cut into ½-inch pieces
  • 1 medium Vidalia onion, medium chop
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