Christina's Pasta with Turkey Sausage & Pesto
Updated: Aug 12, 2019
2 1/4 cups Trader Joe’s Organic Vegetable Pasta (or any pasta of your choice)
1/2 cup Trader Joe’s Vegan Kale
Cashew & Basil Pesto (regular pesto works too)
6 oz. Smoked Turkey Kielbasa (or any protein of your choice)
1/2 cup Grape Tomatoes
2 cups Baby Kale1/2 Tbsp Capers
2 Tbsp Minced Garlic
1 Tbsp Ginger Paste
1 Tbsp Coconut Oil
1 Tbsp Poks Spices Extra Spicy
Pinch of Salt
Bring 4 cups of water to a boil in a medium saucepan and add a pinch of salt.
Add pasta to boiling water and cook for 4-5 minutes, al dente.
Drain the water and sprinkle on some coconut oil, and set aside until the sauce is done.
Heat a large skillet or wok till hot and add coconut oil.
Add sliced turkey sausage and sauté until golden brown on both sides. Then remove the cooked sausage pieces from the skillet and set aside.
Add in the ginger and garlic paste to the skillet/wok and sauté for 2-3 minutes.
Add in the sliced grape tomatoes, capers and POKS Seasoning blend and sauté for 5 minutes.
Add the pesto sauce, turkey sausage pieces and saute for an additional 5 minutes.
Add in the cooked paste and stir until the pasta is thoroughly coated with the sauce.
Add in baby kale and fold in until slightly wilted but still crunchy.
Serve hot .
Recipe created for POKS Spices by Ghanaian Beauty