Green day, green girl.

Those of you that know me and Paula know that when we get together, and there's alcohol involved, it can get ugly. There was broken glass out in the damn hallway of my building. As Pizzy put it, "We did good."

Well, I certainly did not feel good this morning. My 38-year old body is not bouncing back like it did fifteen years ago. Also, I'm an idiot for drinking not just red wine, but vanilla vodka-ginger ales, white wine, and a couple of Bell's Two Hearted Ales. Kill me. Then my boss called and wanted me to come in. Not happening. It was all I could do to get up and pee today, let alone do anything else. But like a good little vegan mofo'er, I soldiered on.



Linguine with Pistachio Pesto, Italian Sausage, and Grapes.
(thanks to Isa for the edamame idea)
Makes 6-8 servings

1 lb linguine
1 cup shelled pistachio nuts
1/2 cup shelled edamame
2 cloves garlic
handful fresh basil leaves (about a cup, packed)
1/2 cup water
extra virgin olive oil
salt and pepper
2 Italian sausages (I used Tofurkey), diced
2 cups green grapes, halved

Boil the pasta and set aside.
Throw the nuts, edamame, garlic, and basil in a food processor and turn it on high. Pour in the water while it's going, and drizzle in olive oil until it reaches a desired consistency (I used about 1/3 cup. It ain't diet food). Salt and pepper to taste.

Heat a teaspoon of oil in a small pan. Add the sausage, and cook for about two minutes. Add the grapes. Cook about three more minutes until heated through and the sausage bits start to brown a little.

Add pesto sauce to the pasta and toss. Add the sausage and grapes. Check for salt. Serve.