½ (16 ounce) package rotini pasta
½ (16 ounce) chub frozen hot pork sausage,
thawed
¼ cup olive oil, divided
1 (16 ounce) package frozen broccoli cuts,
thawed
½ cup chopped onion
1 teaspoon chopped garlic
¼ cup crumbled feta cheese
¼ cup grated Parmesan cheese
Cook pasta according to package directions; drain.
Return to pan.
Meanwhile, in large skillet over medium-high heat, cook
and crumble sausage until no longer pink. Remove to paper towels; set aside.
Wipe out skillet.
Add 1 tablespoon oil to skillet; when hot, add broccoli, garlic and onion. Saute until heated through.
 |
| This took a second because I forgot to thaw the broccoli. |
Transfer broccoli to a food processor or blender. Add feta and Parmesan cheeses; process, drizzling in remaining 3 tablespoons oil until desired consistency is reached.
 |
| I ended up using more olive oil than the recipe called for; the stuff just wasn't moving. |
Salt and
pepper to taste.
Toss pasta with sausage and broccoli pesto mixture.
 |
| Look at all the snausages! |
My Rating: 3/5 "This isn't bad, it's just odd. The fact that the pesto is made of broccoli is odd. The pasty consistency is odd. Now the sausage is tasty - you definitely want the spicy stuff because that's the only thing that really gives the dish flavor. And after I dumped some Parmesan on top of the leftovers everything came together a little better. It's altogether an interesting idea that comes out... odd."
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