Parsley Pesto Pasta
There was a bunch of parsley and some mushrooms leftover from the champagne shrimp pasta so we made a parsley pesto with whole wheat pasta, sauteed mushrooms, fresh tomatoes and (Trader Joe’s) jalapeno chicken sausage for dinner. We used this recipe from MyRecipes.com but substituted almonds for pine nuts and used an extra dash of olive oil since it seemed a little dry. Although basil pesto is more fragrant, this is a great use for parsley that you don’t want to waste. A little fresh cracked pepper on top and you have a quick and easy weeknight meal!