Tagliatelle with Peas, Sausage, Ricotta and Classic Genovese Pesto

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.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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One 1-pound box tagliatelle pasta

Kosher salt

3 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1 teaspoon red pepper flakes

3/4 pound breakfast pork sausages, casing removed

1 cup peas, thawed if frozen

1 cup ricotta

3/4 cup prepared Genovese pesto, such as Barilla

1/2 teaspoon freshly ground black pepper

1/3 cup freshly grated Parmesan


  1. 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.
  2. 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.
  3. 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.
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