1/2 c. freshly grated Parmesan, plus more for serving
1/2 c. plus 1 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
1 lb. sausage meat (such as sweet Italian or garlic and herb)
16 oz. dried spaghetti
Make pesto: In a food processor, pulse together kale, garlic, walnuts, and lemon zest and juice. Add Parmesan and ¼ cup olive oil and pulse to form a thick paste. Add ¼ more cup olive oil in a slow steady stream, then season with salt and pepper.
Make meatballs: Roll sausage into 1″ meatballs. In a large skillet over medium-high heat, heat remaining 1 tablespoon olive oil. Add meatballs and cook, stirring, until browned, 10 to 12 minutes. Transfer meatballs to a paper towel-lined plate, then pour grease out of skillet and wipe clean with a paper towel.
Meanwhile, in a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
Add pasta, pesto, and 1/4 cup pasta water to skillet and cook, stirring regularly, 1 to 2 minutes over low heat until pasta is evenly coated. Add meatballs and gently toss to warm.
3/4 cup Nutella or any chocolate hazelnut spread will work
3/4 cup white granulated sugar
1/2 teaspoon vanilla extract
Pinch of salt
1 to 1 1/2 cups Oreo cookies I used double stuffed, crumbled, between 10-13 Oreos
In a blender, I used my Blendtec blender puree Nutella, sugar, cream, salt, and vanilla until creamy and smooth. Set the blender in the fridge and chill the mixture in the refrigerator until chilled. Once chilled set in the freezer, set in the freezer for 45 minutes. Remove from freezer and blend for 15-20 seconds. Pour in a serving dish and place back in freezer for 45 minutes.
Remove from the freezer and whisk, add Oreo cookies and gently mix in, then place back in freezer for another 45 minutes. Repeat process one to two more times, I did just one. Then leave in freezer until frozen.
When you remove from the freezer, immediately serve. This ice cream will melt faster than your typical store-bought ice cream.
1/2 cup (1 stick) cold unsalted butter, cut into 1/2″ pieces
1/4 teaspoon kosher salt
1 cup sugar, divided
1 large egg, room temperature
2 teaspoons ground cinnamon
Whisk flour, baking soda, and cream of tartar in a medium bowl. Using an electric mixer on medium speed, beat butter in a large bowl until pale yellow, 2–3 minutes. Scrape down sides, add salt and 3/4 cup sugar, and continue to beat until light and fluffy, 3–4 minutes more. Scrape down sides, add egg, and blend until just incorporated. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
Gather dough into a ball, wrap ball in plastic wrap, and chill until firm, about 30 minutes.
Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Mix cinnamon and remaining 1/4 cup sugar in a small bowl. Using your hands, roll tablespoonfuls of dough into balls. Roll balls in cinnamon sugar, then transfer to prepared sheets, spacing about 2″ apart.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8–10 minutes (cookies will firm up as they cool). Let cookies cool on sheets a few minutes, then transfer to wire racks and let cool completely.