Here is a quick and tasty side that would pair well with a plate of pasta or something fresh off the grill. This recipe uses pesto from our previous recipe, but you can use your favorite homemade or store bought pesto. All of this ingredients combine together for a rich and delicious flavor. Sun-dried could be used for a nice tangy bite.
Ingredients:
4 cups - baby spinach
2 - sun-dried tomato chicken sausage
1/4 cup - pesto
2 tsp - Pastamore Roasted Garlic Grapeseed Oil
4 oz - mushrooms
1 oz - shaved parmesan cheese
To taste - salt and black pepper
Directions:
1. Heat a large frying pan on the stove over medium heat. Slice the sausage into 1/4" thick pieces on a bias. Rinse the mushrooms and cut into quarters. Add the Pastamore Rosted Garlic Grapeseed Oil to the pan and allow to heat. Once hot, add the mushrooms and sausage.
2. Cook, stirring often. Once the sausage is browned, add the spinach to the pan. Cook for 2-3 minutes. Season to taste with salt and black pepper.
3. Plate the side, top with the pesto, and finish with a pinch of shaved parmesan cheese.
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