Mike made another yummy dinner last night and we were much too tired to write it out and post it so we saved it to tonight (where we just spruced up a pizza with herbs and such... but we'll share that another time!). He's really been getting into the cooking things lately and I'm glad. He seems to really really love cooking. And I'm so proud of him for cooking such yum stuff! I wish you all could come over and eat with us to experience it! [If you're in/around middle Tennessee, let a girl know! We'll invite you over sometime!] Anywhoo, as per usual with the Foodie Features, the mic is all Mike's from here on out! Enjoy!
- 2 links of Tofurky brand Kielbasa [Meat-Free Polish "sausage"]
- 1 red bell pepper
- 1 orange bell pepper
- 1 clove of garlic minced
- 10 oz of bow tie pasta
- 5 table spoons of extra virgin olive oil
- 2 table spoons of lemon juice
- 2 table spoons of pesto
- 3 table spoons of shredded fresh basil (preferably from your bonus moms garden, but store bought will work.)
- salt and pepper
Preheat the broiler on your oven to high. Place the whole peppers (stem and all) on an ungreased baking sheet. Turn them frequently until the are about 80% black. just trust me, I'm not going to make you eat burnt peppers. When the peppers are done take them out of the oven and set them aside until they are cool enough to handle.
Bring a large pot of water to boil. Add pasta, reduce heat slightly and cook until tender. Drain pasta when finished and put aside.
In a medium mixing bowl combine minced garlic, olive oil, pesto and lemon juice. stir until blended well.
When the peppers are cool enough to handle remove blackened skin completely. Then remove the stem and seeds and chop the peppers in to medium chunks.
Slice up kielbasa and fry in a large saute pan (or in my case a wok.) with olive oil until slightly browned.
As soon as the kielbasa is done cooking add the pasta, peppers, and sauce all together in the same pan as the kielbasa and stir until everything is mixed together. Salt and pepper to taste. When everything is brought back up to temperature mix in the basil and immediately remove from heat and then serve. [Kaelah's note: We served ours with Tomato + Basil Focaccia and spicy pepper hummus. And of course, like every single meal, with a fresh Spring salad.]
Let us know if you try this one [or the other!]
PS; You can make this meal vegan by substituting the pasta with an egg-free noodle or shell (we didn't realize these contained eggs) and foregoing the pesto!