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Rating: 2.5 stars
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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.

Julianna Grimes
Recipe by Cooking Light August 2013

Gallery

Credit: Justin Walker; Styling: Kaitlyn Du Ross

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 4 quarts of water to a boil in a large saucepan or Dutch oven. Add pasta to pan, and cook 8 minutes or until almost al dente. Drain pasta in a colander over a bowl, reserving 3/4 cup cooking liquid. Discard the remaining cooking liquid.

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  • Heat a large heavy skillet over medium-high heat. Add Italian sausage to pan; sauté 6 minutes or until browned, stirring to crumble. Remove sausage from pan, reserving drippings; drain on paper towels. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Add 1/2 cup reserved cooking liquid to pan; bring to a boil, scraping pan to loosen browned bits. Stir in 2 tablespoons olive oil; cook 30 seconds, stirring constantly with a whisk. Add pasta to pan; cook 1 minute, tossing to combine. Remove from heat.

  • Combine about 2 tablespoons cheese and 4 3/4 cups parsley leaves in a food processor; process until finely ground. With motor running, add remaining 1/4 cup cooking liquid and remaining 2 tablespoons olive oil; process until smooth. Add parsley mixture and salt to pasta; toss well to coat. Divide pasta mixture evenly among 4 shallow bowls; top evenly with sausage, remaining 2 tablespoons cheese, and remaining 1/4 cup parsley leaves. Serve immediately.

Nutrition Facts

342 calories; fat 24.5g; saturated fat 5.9g; mono fat 13.7g; poly fat 2.5g; protein 10.9g; carbohydrates 21.6g; fiber 3.2g; cholesterol 22mg; iron 5.2mg; sodium 607mg; calcium 193mg.
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