Spring Time Pesto Pasta

• Pesto
• 4 bunches basil
• 1 garlic clove
• 1 to 1 1/2 cups toasted pine nuts
• 1/2 cup cheese/ add more cheese if you think it needs it
• 1/4 cup olive oil/ mostly until it is fully purred.
• 3 tablespoons lemon jucie
• salt to taste
• Spring vegetable and sausage ragout
• 1 pound sliced mushrooms
• 1/4 pound of blanched fava beans
• 6 spicy sausage links/ out of casing and crumbeld
• 1/2 cup chicken stock
• Splash white wine
• 2 pounds Spinach

1. Put all the ingredients in the blender and blend. Put aside till you need it
2. Cook sausage in the pan, take it out. Then add some oil and throw in the onions and garlic. When soft add the mushrooms and throw in the spinach cook for 4 minutes. Then add the fava beans and sausage. Add the white let it cook out for a minute or 2 then add the stock.
3. While making the ragout cook the pasta.
4. When pasta cook mix it in with the ragout and put in about half a cup of the pasta cooking water. Cook for a minute or 2 then put in the pesto. Mix and serve

pesto, bunches basil, garlic, nuts, cheese, olive oil, lemon jucie, salt, vegetable, mushrooms, beans, sausage, chicken stock, white wine, spinach

Taken from food52.com/recipes/28352-spring-time-pesto-pasta (may not work)