Sausage pesto vegetable radiatore

0.5 cup Parmesan Cheese, grated
227.0 Grams Basil
1.0 tsp Salt
4.0 tbsp Olive Oil
9.0 clove Garlic
284.0 Grams Kale
284.0 Grams Mushrooms, cooked
3.3 cup, chopped Onions, raw
3.0 cup, chopped or sliced Red Ripe Tomatoes
0.33 cup Pine Nuts
0.66 tbsp Honey
5.0 oz Salad, Fresh Express - Spring Mix Salad Mix
9.0 cup vegetable radiatore
340.0 gram trader joes sundried tomato chicken sausage. Sliced.

Toast pine nuts and most of the garlic in a tablespoon of the oil. Blend the pinenuts, garlic, olive oil, basil, salt, parmesan, honey (which was added because ours came out more bitter than usual) and about half each of the spring mix and kale. Bring water to a boil and cook the pasta according to instructions on the bag. Cook the sausage, onion, and mushrooms in a large skillet over medium heat until onions are soft. (The sausages I used are precooked. If yours aren't they should probably go in first) Then add the remaining greens and kale and cook till wilted. When everything is cooked and pasta is drained, add the sausage mixture, tomatoes, and sauce to the large pot from the pasta, stir together. Then add half the pasta and stir. Then add the rest and stir till coated. (Just because its difficult to stir it all together at once. I've found this way helps to spread the sauce.) Serving Size: 2 cups. About a bowl

Number of Servings: 11.0

Recipe submitted by SparkPeople user KYLEFINERAN.