Tonight's dinner was the first in the week's challenge of 10 ingredients, $15, 20 minutes... and I did cut it a bit close on time... but I just made it (maybe it was more like 22 minutes, but I was waiting on the water to boil!
So here's the breakdown:
Roasted Red Pepper Pesto with Chicken Sausage and Artichokes
2 Red Peppers ($2 from Sam's club)
1 5 pack Roasted Garlic Chicken Sausage ($4 from Sam's Club - but I used 3 of the 5 sausages)
1/2 lb. Barilla Plus Rotini ($1.50)
1 c. Basil ($2)
1/4 c. Walnuts ($1 from bulk bin)
1 15 oz. can Artichoke hearts ($2.50)
1/2 c. Parmesan Cheese, grated ($3)
1 garlic clove ($.10)
Begin by preheating broiler to high.
Bring a pot of water to a boil for pasta.
Slice peppers in half, place on a baking sheet and under the broiler for 6-8 minutes, until charred.
Drop pasta, cook 10 minutes, or until al dente.
Bring 1" of water to a boil in a sauce pan, add sausages and cook until water boils off.
While peppers, pasta and sausage cook, drain artichokes, set aside.
Put walnuts, half of parmesan, basil, garlic clove, salt and pepper into food processor. Pulse until finely chopped.
Take peppers out of oven, cool for 2 minutes, then peel off skin.
Chop 1 pepper and place in food processor with pesto ingredients, turn on and stream in 2 tbsp. EVOO.
Slice the other pepper.
Drain pasta, turn heat off, put back in the pot.
Add artichokes, sliced pepper and pesto. Toss to coat.
Slice sausages, add to pot and toss with pasta.
Plate and top with remaining parmesan cheese.
Total Cost - $15.10
Total Time - 22 minutes
Total Ingredients - 8
A Year Ago: Pasta e Fagioli and Beer Bread