One-Pot Lemon Basil, Asparagus, and Sausage Pasta

By Half Baked Harvest

INGREDIENTS:

1 pound short-cut pasta

1/4 cup, plus 2 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

Zest and juice of 1 lemon

1 cup fresh basil, chopped, plus more for serving

2 tablespoons chopped fresh chives

1/2 cup green olives chopped (optional)

kosher salt and black pepper

1 pound ground spicy Italian chicken sausage

1 bunch asparagus, chopped

3 cloves garlic minced or grated

1/4-1/2 teaspoon crushed red pepper flakes

1/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

3/4 cup grated parmesan cheese, plus more for serving

1. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

2. Meanwhile, mix together 1/4 cup olive oil, vinegar, lemon zest, lemon juice, basil, chives, and olives in a bowl, or pulse in the food processor. Season with salt and pepper.

3. In the same pot used to cook the pasta, heat the remaining 2 tablespoons olive oil over medium-high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the asparagus, garlic, crushed red pepper flakes, and a pinch each of salt and pepper. Cook another 5 minutes or until the asparagus is tender. Add the wine. Simmer 2-3 minutes, then add the pasta and parmesan, tossing well to coat.

4. Add the basil/olive sauce and toss. Remove from the heat and serve immediately topped with additional basil and parmesan. Enjoy!

Ellerslie’s edits: I added cherry tomatoes with the asparagus and swapped the olives for sundried tomatoes - would highly recommend! You can also use whatever type of vinegar you have, I used red wine and it worked great. This is one of my favorite new things to cook!