Arugula Pesto & Caprese Salad Recipe

Step 1: Place the arugula, spinach, and garlic into a food processor.

Step 2: Add in the pine nuts and mix until they are broken down slightly and then slowly add the parmesan cheese.

Step 3: Add in  1/2 tsp. salt and 1/4 tsp. pepper.

Step 4: While processing, slowly add in 5 oz. olive oil.

Step 5: Toss cooked linguine pasta with 3 oz. prepared arugula pesto to combine and set aside for plating.

Step 6: Prepare Teardrop Tomato Caprese Salad by tossing teardrop tomato, 1/4 tsp salt, mozzarella cheese, basil, and 3 tbsp olive oil to combine and set aside for plating.

Step 7: Heat skillet over medium heat 2 minutes.

Step 8: Add 1/2" water and Hillshire Farm® Raw, Mild Italian Sausage link to skillet.

Step 9: Cover; cook over medium heat for 10 minutes, turning once.

Step 10: Uncover skillet, continue cooking 10 minutes or until thoroughly cooked (165°F), turning occasionally for even browning.

Step 11: Remove from skillet and slice Hillshire Farm® Raw, Mild Italian Sausage link on a bias.

Step 12: Set sliced Hillshire Farm® Raw, Mild Italian Sausage link aside.

Step 13: Place 6 oz. prepared arugula pesto pasta onto one side of the serving dish.

Step 14: Place sliced Hillshire Farm® Raw, Mild Italian Sausage link on top of the prepared arugula pesto pasta.

Step 15: Set the prepared teardrop tomato caprese salad on the opposite side of the plate.

Step 16: Drizzle the teardrop caprese salad with balsamic glaze.