I can’t believe there was ever a time I didn’t like vegetables. But there was, until I was about…30. Crazy. Who says you can’t teach an old dog new tricks?
What is it about them, though? What makes kids detest them so much? Sure, they devour them out of the baby food jar, but that’s only because they’re so excited to be sitting up and eating real food, finally. But then something happens when they hit three. Vegetables become Satan.
Haley’s the exception – she has always loved vegetables. Trevor is typical, and does not. But he’s slowly coming around.
We all love baby peas, though. Huzzah! So, I put them in everything.
This pasta dish is a family favorite.
Perfect for a weekday dinner. Really fast and flavorful, and at least in my house, the peas don’t get picked out.
Sausage and Pea Pasta
Prep time: 5 minutes
Cook time: 15 minutes
• 1 pound medium shell pasta
• 2 tablespoons extra virgin olive oil
• 1 small sweet onion, finely diced
• 1 pound seasoned pork sausage (I used Jimmy Dean)
• 1 cup frozen sweet peas, thawed
• salt and freshly ground pepper
• crushed red pepper flakes
• 1/2 cup pesto sauce
Bring a large pot of salted water to boil. Cook the shells to al dente texture, according to package instructions, about 10 minutes.
In the meantime, heat the olive oil in a large nonstick skillet over medium-high heat. Sauté the onions until softened and translucent, about 3 minutes. Add in the pork and cook, breaking it up into small pieces with a wooden spoon until no pink remains; about 5 minutes. Season with salt, pepper, and crushed red pepper flakes to taste. Gently toss in the peas until warmed through.
Drain the pasta and return to the pot. Stir in the pesto until all the shells are coated. Stir in the sausage mixture until thoroughly combined. Ladle into bowls and serve right away.