Spinach Lumache with Basil Pesto

Spinach Lumache with Basil Pesto

Yields: 2 servings

Ingredients:

• 10 oz PQ’s spinach lumache (1 pkg)
• 8 oz PQ’s basil pesto sauce (1 pkg)
• 6-8 oz Italian sausage, cooked and sliced
• ¼ cup smoked almonds, roughly chopped
• 2-3 oz Goat cheese, crumbled (could sub parmesan if you aren't a goat cheese lover)
• 2-3 Tb pickled peppers, sliced for garnish

Method:

• Bring a large pot of salted water to a boil.
  • The water should taste like the sea—this is essential for well-seasoned pasta.
• In a sauté pan over medium heat, warm the Italian sausage until lightly browned. Set aside.
• Add lumache to the boiling water and cook for 2½–3½ minutes, or until al dente. Stir occasionally to prevent sticking. Check the pasta early so it doesn't overcook. 
• Before draining, reserve about ½ cup of pasta water.
• Transfer the hot pasta to a large bowl or back into the pot off the heat. Add pesto and a splash of pasta water, tossing gently to coat.
• Tip: Do not warm the pesto ahead of time or over direct heat—this can cause it to brown and lose its fresh, vibrant flavor. The heat of the pasta is all you need to wake it up.
• Add cooked sausage. Toss gently, adding more pasta water as needed until glossy and well coated.
• Divide between bowls and finish with crumbled goat cheese, smoked almonds and pickled peppers for crunch, brightness, and a little heat.