pesto & italian sausage pasta
While our family enjoys a good homemade tomato sauce, I prefer creamier sauces for pasta like carbonara or vodka sauces. Since it is summer, it’s a great time to make pesto with the bounty of fresh basil available, which makes all the difference in the taste of this recipe. It is a quick and easy dish that can easily be made in large quantities for entertaining and family gatherings. We use Banza chickpea pasta to make it gluten free, but you can substitute the shape and brand to your preference.
The Recipe
Pesto & Italian Sausage Pasta
- 8 ounces uncooked penne pasta (we used Banza gluten free, but you can use whatever brand you prefer)
- 1# Italian sausage, bulk uncased
- 1 cup packed basil leaves
- 2 Tbsp parmesan cheese, grated
- 1 lemon, zested
- 4 ounces extra virgin olive oil
- 3/4 cup heavy cream
- 1/4 cup parmesan cheese, grated
- Cook the pasta according to package directions.
- Cook the Italian sausage in a saute pan until crumbled up and cooked throughout. Set the pan aside.
- In a food processor, blend basil leaves, 2 Tbsp parmesan cheese, lemon zest and olive oil until it forms a paste.
- Add the pesto and heavy cream to the sausage pan and return to medium heat, stirring occasionally. As the mixture heats up, add the remaining 1/4 cup of parmesan cheese and cook until the sauce thickens.
- Add the cooked pasta and stir until the pasta is coated with the creamy pesto sauce and warmed throughout.
- Garnish with parmesan cheese and basil leaves before serving.
Yield: 4-6 servings