Spinach, Goat Cheese, and Pesto Orecchiette with Sausage and Pine Nuts

The other day, the Monkey Scientist and I were shopping at Trader Joe's (my favorite) and I found this orecchiette, and I was inspired.  I knew exactly what I wanted to make - and it turned out my intuition was spot on.

Orecchiette (little ears) are a fantastic pasta when you're adding lots of fun ingredients - they're the pasta version of Tostito's Scoops.  My inspiration was to mix healthy spinach with pesto to blend it in and make it delicious.  Then to add some goat cheese for warmth.  To top it with toasted pine nuts for crunch.  And then, add it some seared sausage for protein (the MS loves his protein) and spice.

On a side note, did you notice my new plate?  I was down in the U Street neighborhood a couple of weeks ago when it started POURING on us and we we took cover in an antique store.  They're moving locations, so they were having a big sale.  I got 6 of these plates for $10 - I was pretty excited.  I think they're kind of funky!

The pasta dish is ah-mazing.  How can you go wrong with spicy sausage, pasta, and goat cheese? Really, you can use any sausage you like, but I'm all for spicy sausages like Spicy Italian Chicken and Chorizo. AWESOME.  It filled our bellies after a long day of running around in the rain in Old Town Alexandria.  Is that a theme lately, getting caught in the rain?  If it means enjoying yummy dinners like this, I'm all for it.

Spinach, Goat Cheese, and Pesto Orecchiette with Sausage and Toasted Pine Nuts


Ingredients
1 bag orecchiette (I got mine at Trader Joe's)
2 tbsp extra-virgin olive oil, divided
2 links Spicy Italian Chicken Sausage (...Trader Joe's)
1 link Chorizo (ok this was from Giant!)
2-3 tablespoons prepared pesto (again, Trader Joe's)
1 1/2 cups chopped frozen spinach, defrosted
2 oz goat cheese
3 tbsp pine nuts
freshly ground pepper
2 tsp crushed red pepper flakes


Instructions
1. Boil pasta according to package instructions.  Drain and return to pot. Toss with 1 tbsp olive oil.
2. Chop chicken sausage into 1 inch slices and remove Chorizo from casing and chop with edge of wooden spoon.  Heat 1 tbsp oil over medium heat, and cook sausage until Chorizo is cooked through and chicken sausage is browned on both sides.
3. Toast pine nuts in a small saute pan over medium heat until just browned.  Watch so that they don't burn!
4.  Add sausage, pesto, spinach, goat cheese, pine nuts, pepper and red pepper flakes to pasta and stir well to combine.  Serve immediately.

P.S. I'm going on vacation until after Labor Day, and the blog is going to vacation with me.  I'll be back and cooking again in September. Have a safe and happy holiday!

Greek Style Roasted Red Pepper Pesto Quiche with Oatmeal Crust

I am a huge fan of using up leftovers.  I reduce reuse recycle and I reduce, coupon clip, buy on sale (not quite the same ring to it)...  So when (never home)maker posted a recipe for Pesto Quiche with Oatmeal Crust the day after I made Roasted Red Pepper Pesto Pasta (which for some reason I kept calling Sundried Tomato Pesto in my head despite a lack of sun, drying, or tomatoes...), and had some pesto leftover - I knew the quiche was meant to be.

I adjusted the Quiche recipe to fit the ingredients I had on hand.  It was entirely yummy!  I loved the olives in it!!



GREEK-STYLE ROASTED RED PEPPER PESTO QUICHE WITH AN OATMEAL CRUST
(Adapted from (never home)maker)

Ingredients:
For the crust:

• 3/4 cup rolled oats
• 1/2 cup whole wheat flour
• Pinch of salt
• 3 tablespoons butter
• 3 tablespoons milk

For the filling:

• 3 eggs
• 3 egg whites
• 2 tablespoons milk
• 2 tablespoons greek-style roasted red pepper pesto
• Ground pepper, to taste
• 1 heaping tablespoon dijon
• 1 small yellow onion, sliced
• 1/2 green bell pepper, seeded and sliced
• 2/3 cup crumbled feta
• 1/3 cup chopped kalamata olives (no pits!)

Instructions:

1. Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
2. In a food processor, pulse together the oats, flour, and salt. Three pulses should do it.
3. Then cut in the butter (just cut it into smaller pieces) and pulse until it gets crumbly (maybe 10 times).
4. Add in the milk. Pulse until it is well combined and forms a ball. About 10 pulses.
5. Then take this dough ball and place between two sheets of wax paper. Roll with a rolling pin until it is about 10 inches in diameter. Then place it in your prepared pie dish. Bake for 8-10 minutes.
6. In the meantime, heat a pan over medium-high heat and put a little olive oil in it. Cook your onions and peppers until they are soft and lightly browned. About 8-10 minutes.
7. By now your pie shell should be done. Set it aside and lower the oven temp to 350 degrees F.
8. Whisk together your eggs, egg whites, milk, pesto, pepper, and mustard.
9. Then sprinkle your cheese over the pie crust. Distribute the onions/green peppers (I only needed about 1/2 of the mixture) and olives over that layer. And pour your egg mixture over that.
10. Bake for 35 minutes -- until set and lightly browned.