A Pasta for All Seasons

Even with winter in full swing there's no reason we can't celebrate the fresh flavors of a New England summer. While I'm typically a fan of seasonal cooking-light and fresh dinners in the summer, and hearty, warm, stick-to-your-bones food in the winter-it's sometimes fine to combine the essence of each season in one recipe you can make year-round. My quick, nutrient-rich sausage and pesto pasta is just that.

The flavorful sausage, sweet corn, basil, and bold red peppers make this recipes one you'll find yourself craving week after week-even when it's time to break out your beach towel.

Sausage and Pesto Pasta

Serves 4

2 cups of fresh basil

2 cups of fresh spinach

½ cup of water

1/3 cup of olive oil

¼ cup of raw walnuts

¼ cup of grated Parmesan cheese

4 cloves of garlic

1 pound of Italian chicken sausage

1 cup of frozen corn kernels

¼ cup of chopped red roasted peppers

1 box of whole wheat penne

Cook the pasta according to package directions.

Soak the walnuts in ½ cup of water for about 30 minutes; this helps soften them.

Place the basil, spinach, garlic, walnuts, and Parmesan cheese in a blender.

Add ½ of the olive oil and ½ of the water and begin to blend.

Slowly add the rest of the olive oil and water as needed until a thick pesto sauce forms.

If sauce becomes overly watery, add more basil and spinach; if it becomes too thick, slowly add more water

Let the pesto sit for about 15 minutes.

Slice the sausage into bite-sized pieces; sauté with olive oil until cooked.

Add the corn and sauté until warm, then add the red roasted peppers.

Toss the sausage and veggies with the pesto and pasta.

Serve hot or at room temperature.

-By Skinny Shoreline Chef columnist Taylor Grant Greenberg. Visit Taylor's blog at

www.thelittlechefthatcould.com.