Spaghetti with Parsley Pesto and Sausage

  • JanBeard Posted: 07/13/13
    Worthy of a Special Occasion

    I made this last night, the day I received my August issue in the mail. I didn't have any sausage so used bacon instead and it was delicious. The only issue I had was with the pasta getting cold while I made the pesto, even though I had all the parsley ready to go in the food processor and it does all come together very quickly. I reheated it once the pesto was mixed in. Next time I will not wait for pasta water for the pesto and prepare it before cooking the pasta, using plain water.

  • CCutting Posted: 07/15/13
    Worthy of a Special Occasion

    Not worth it. I found the pesto to be very bland.

  • StacyYC Posted: 09/30/13
    Worthy of a Special Occasion

    I thought this was a pretty good recipe. I tried it because I had a ton of Italian parsley in my garden that I needed to use. I used turkey sausage instead of pork but overall, a good one. I would make again.

  • CookinInColo Posted: 09/17/14
    Worthy of a Special Occasion

    I made as directed and we did not like this pasta recipe. The parsely was a bit overpowering for our taste. I would not make again.

  • tfhernandezt Posted: 08/26/13
    Worthy of a Special Occasion

    This was very bland and dry. I would try doubling the meat if I were to make again.

  • SweetBeeCottage Posted: 08/05/13
    Worthy of a Special Occasion

    I enjoyed this dish, although my family found it a bit too "green.". Used chicken Italian sausage. Tasted best when a bite full had a bit of all the ingredients. Worth making again.

  • daneanp Posted: 12/16/13
    Worthy of a Special Occasion

    Meh. I even added basil to the pesto. I liked the sausage on the top, but the pesto was pretty weak. Plenty better recipes from CL out there.

advertisement

More From Cooking Light