Just like everyone else in the world, when prepping for a trip, I like to use what I have in the fridge – and not let anything go to waste.
Well, maybe I’m not like everyone else in the world.
But I’m terrified of disposing of any food item that could have otherwise been used to create something truly spectacular.
As I planned for our latest trip, I scanned the fridge and discovered fresh rosemary and spinach, along with some frozen sausage.
And, this super easy meal was born.
Rosemary infused pasta.
All tossed together…and a little blue cheese.
Spinach Sausage Rosemary Fettuccine
1 cup all purpose flour
1 large egg
2 Tbs. fresh rosemary
3/4 cup organic sausage links (precooked and chopped)
1 cup fresh spinach
3 Tbs. extra virgin olive oil
sea salt and pepper
Pile the flour on the counter or in a bowl and form a well in the center. Crack the egg in the well and using a fork or your hands, pull the flour into the egg, creating and forming the perfect pasta dough. Knead in the rosemary. Let the pasta dough sit for about 10 minutes.
Then, using a pasta maker, or by hand, roll into thin sheets and cut into fettuccine noodles.
Bring a large pot of generously salted water to a boil. Add the fresh noodles and cook 2-3 minutes. Drain. Transfer back to the dry pot and toss with the fresh spinach, cooked sausage, and olive oil – along with salt and pepper. Garnish with blue cheese, if desired.
Then, go on vacation and have a blast!