Recipe courtesy of Stuart O'Keeffe
Recipe courtesy of Stuart O'Keeffe
Watch how to make this recipe.
Tagliatelle with Peas, Sausage, Ricotta and Classic Genovese Pesto
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 278
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 26 mg
- Sodium
- 343 mg
Classic Genovese pesto is one of my pantry go-to's. It brings a burst of Italian flavor to many dishes, but especially to this pasta dish. A pesto like this can easily elevate the taste and appeal of almost any food, and you don’t have to prep anything. It's one of my secret weapons in the kitchen to amp up any dish.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 278
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 26 mg
- Sodium
- 343 mg
Ingredients
Directions
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16m
Easy
CLASS
- Bring a large pot of water to the boil. Add a good tablespoon of salt to the water. Add the pasta and cook according to box instructions, reducing the cooking time by 1 to 2 minutes. Drain the pasta, reserving about 1 cup of the cooking water.
- While the pasta is cooking, in a large nonstick skillet, heat the oil, garlic and red pepper flakes over medium heat. Add the sausage, breaking it up with the side of a spoon. Cook until browned, 4 to 5 minutes. Remove from the skillet and set aside.
- Add the peas, ricotta and pesto to the skillet and mix to combine. Add the pasta to the skillet, along with a couple of tablespoons of pasta water. Stir until the sauce coats all of the pasta. Mix well using a pair on thongs. Season with 1/2 teaspoon kosher salt and the black pepper. Add the sausage back to the skillet. Serve with Parmesan.
