Sausage, basil vermicelli

Writing this post has been a tough feat. Seems I can’t  find more than a few minutes when both hands are free to type. They say you can’t spoil a baby before 6 months, but I’m pretty sure I’ve already done just that. From the moment my little guy was born he’s been in my arms and now whenever I try to put him down he wails in protest. What to do? Happily, I did have a chance to re-connect with my kitchen this past weekend. This dish is a fresh, summer inspired pasta with sausage and peppers from the grill, green beans, basil and a light lemony dressing.


4 Italian sausages grilled
Vermicelli (enough for 2 servings – approximately 200 grams)
1 red pepper grilled (roughly chopped)
A bunch of fresh green beans (about a cup’s worth)
1 small red onion (roughly chopped)
1/2 cup freshly grated parmesan
1/4 cup of fresh basil (chopped)
Juice of 1 lemon
1/3 cup olive oil
Salt and pepper

To start, fire up the BBQ and toss the sausages and red pepper on the grill (the pepper should be quartered and lightly drizzled with olive oil and sprinkled with salt and pepper). The sausages and pepper take about 20 minutes. While the vermicelli is cooking, saute (in olive oil) the red onion and green beans until tender. Toss pasta with olive oil, lemon juice, basil, sausage, red pepper, red onion, green beans, parmesan, and salt and pepper to taste. Delicious!



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