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Italian Sausage Pesto Pasta Skillet in a white bowl.

Italian Sausage Pesto Pasta Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Bailey Sissom
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Skillet
  • Cuisine: Italian

Description

A pesto pasta recipe  the whole family will love. Italian sausage pesto pasta skillet comes together in under 30 minutes and using only simple ingredients. This is an easy weeknight dinner that the whole family will love.


Ingredients

Scale
  • 12 ounces dried store-bought pasta*
  • 1 pound  Italian sausage
  • 2 cups fresh basil, stems removed and roughly chopped
  • 1 cup fresh flat leaf parsley, stems removed and roughly chopped
  • 1 cup cilantro, stems removed and roughly chopped
  • 1/2 cup toasted pine nuts **
  • 3 garlic cloves, skin removed and roughly chopped
  • 1 lemon, juiced
  • 1/3 cup grated parmesan cheese
  • about 1/2 cup olive oil + more for pasta
  • salt and pepper to taste

Instructions

  1. Place skillet on stove over medium heat. Add 1 tablespoon olive oil. Place sausage medallions cut side down and cook for 2-3 minutes on each side until golden brown. Remove from skillet and place on a plate lined with paper towels.
  2. Prepare pasta to al dente, use  package directions as cooking time will vary depending on your brand and style of pasta. Set aside. 
  3. To the bowl of a food processor, add basil, parsley, cilantro, pine nuts, garlic, lemon juice, and parmesan. Pulse until mixture has the consistency of bread crumbs.
  4. With processor running, drizzle in olive oil. Scrape sides of processor bowl as needed. Season with salt and pepper to taste.
  5. In a large skillet over medium heat, add 1 tablespoon of olive oil. When oil is warm, add the prepared pasta and toss to coat. Add basil pesto and cooked sausage medallions to the skillet (you may not use all of your pesto - see post for tips on storing extras). Mix well. Sprinkle parmesan cheese over the top of the skillet and serve immediately. 

Notes

  • Use whatever dried pasta you have on hand. If purchasing, I recommend fusilli - the twists, grooves and curls hold the pesto sauce well.
  • Pine nuts are expensive and can be subbed for walnuts (I generally use half and half).
  • For a low-carb option, toss the pesto with spiraled zucchini or cauliflower rice instead of noodles.