As most hunters, or wives of hunters know, deer season is around the corner and with that comes a freezer full of meat. What that means to me, is that we had better work our way through our already full freezer of meat before that happens. Unfortunately, I am sick of making the same thing over and over and over. There are only so many things that you can do with sausage. Luckily for me, my Real Simple magazine came just in time (thank you Ali for the subscription). So last night I tested out my new recipe on Josh and it was a BIG hit! For all you non-venison eaters out there, you can easily substitute the venison sausage for turkey or chicken sausage.
1 lb. of cooked venison sausage cut into small pieces
12 oz of gnocchi (pasta)
1/4 c. of pesto
1/4 c. of grated Parmesan cheese
1 c. frozen peas
1 c. green beans cut into one inch pieces
1. Heat water for pasta with a pinch of salt and splash of olive oil. Meanwhile, brown (or cook if raw) the sausage in a skillet.
2. Drain pasta, but reserve one cup of cooking water. Add peas and green beans to the sausage and cook until veggies are soft.
3. Combine pasta with sausage and veggie mixture, then mix in pesto and Parmesan cheese.