Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pistachio Pesto Pasta With Sausage
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 780
- Total Fat
- 40 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 45 milligrams
- Sodium
- 729 milligrams
- Carbohydrates
- 77 grams
- Dietary Fiber
- 9 grams
- Sugar
- 5 grams
- Protein
- 29 grams
Who says pesto is just for summer? This year-round version swaps out parsley for basil and pistachios for pine nuts to make a pesto you can enjoy at any time. A small amount of sausage makes this dish feel hearty without being heavy. Frozen peas are a convenient vegetable to add, but you could also cook green beans, broccoli or cauliflower along with the pasta to change it up a bit.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 780
- Total Fat
- 40 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 45 milligrams
- Sodium
- 729 milligrams
- Carbohydrates
- 77 grams
- Dietary Fiber
- 9 grams
- Sugar
- 5 grams
- Protein
- 29 grams
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Combine the parsley, 1/2 cup peas, the pistachios, garlic, red pepper flakes, a pinch of salt and 1/4 cup cold water in a food processor. Pulse to make a coarse paste. With the machine running, drizzle in 1/3 cup olive oil to make a smooth pesto. Set aside.
- Add the pasta to the boiling water and stir, then cook as the label directs for al dente, adding the remaining 1 cup peas in the last minute of cooking.
- While the pasta cooks, heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil. Crumble in the sausage and cook, breaking it up into small pieces with a wooden spoon, until crisp and cooked through, about 3 minutes. Add 1 cup of the pasta cooking water and bring to a boil. Cook until reduced by half, about 2 minutes.
- Reserve 1/2 cup pasta cooking water, then drain the pasta and peas and transfer to the skillet with the sausage; toss to coat. Remove from the heat. Add the cheese and pistachio pesto; toss well, adding the reserved cooking water as needed to loosen. Season with salt and top with more cheese.
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