Creamy pesto & sausage pasta
I was all ready to make pesto pasta for my man, until he cried “But we’re out of meat!” I saved the day by adding Italian sausage.
Don’t forget that it’s possible (and practical) to freeze the leftover pesto for tomorrow, next week, or next month.
Enjoy! 🙂
Particularities
- ServesServes 4
- Prep time10 min
- Cook time15 min
- Timeout-
- FreezingNe se congèle pas.
Ingredients
- 9 oz spaghetti
Replacement optionsor other pasta of your choice
- Dash of olive oil
- 7 oz Italian sausage, without the casings
- 1/2 cup cream
- Salt and pepper, to taste
For the pesto
- 1 cup basil leaves
- 1/4 cup pine nuts
- 1 clove garlic
- Juice of 1/2 lemon
- Fresh grated Parmesan, to taste
- 1/4 cup vegetable oil
- 1 tablespoon water
- Salt and pepper, to taste
Steps
- Place all the pesto ingredients, aside from the water, in a food processor. Process until it reaches a crumbly texture. Add water and process again. Adjust the seasoning and set aside.
- Cook the pasta according to the package directions. Drain and set aside.
- In a pan, heat a dash of olive oil and sauté the sausage until nicely browned.
- Add the cream and pesto. Bring to a boil and reduce heat. Add the pasta and stir. Serve.
Tips & tricks
Alex says his tip is to try not to wolf it all down in 4 seconds ?
Recipe published on August 19, 2018
