Spelt pasta with sausage, greens and walnut gremolata from Back Pocket Pasta: Inspired Dinners to Cook on the Fly (page 152) by Colu Henry

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Notes about this recipe

  • LMK on September 19, 2017

    I made a few modifications to the recipe. I didn't have any spelt pasta which was said to give a toothsome bite so I used a combination of penne, campanelle and trottole pasta shapes which worked well texturally with the sauce. I used just over two thirds pound hot sausage instead of the full pound called for. And I used an 8 ounce bag of thawed and drained frozen kale instead of fresh. We really liked this. The walnut gremolata is essential. The nuts added a nice toothy texture while the parsley and lemon zest brightened and woke up the flavors. I just about always have parsley on hand, so with frozen kale this was a pantry dish. I might try the same treatment on cannellini beans instead of pasta another time for a bit healthier option.

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