Spaghetti with Parsley Pesto and Sausage
A sprinkling of crumbled spicy sausage makes a salty-savory finishing touch to herb-drenched pasta. Some pestos tend to go drab, but this one stays a brilliant emerald green.
A sprinkling of crumbled spicy sausage makes a salty-savory finishing touch to herb-drenched pasta. Some pestos tend to go drab, but this one stays a brilliant emerald green.
This recipe was just ok. I only used about half the pesto. I think it would have been overwhelming with all of it added. I also added about 8 oz. of sausage. I did like the sausage and pesto together.
I took some pasta water out when it was almost done cooking to make the pesto so the pasta wasn't cold by the time the pesto was ready.
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.
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.
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.
This was very bland and dry. I would try doubling the meat if I were to make again.
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.
Not worth it. I found the pesto to be very bland.
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.