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
- Dried store-bought pasta (12 oz | 340g)**
- Italian sausage (1 lb | 454g)
- Fresh basil (2 cups | 40g)
- Flat-leaf parsley (1 cup | 20g)
- Cilantro (1 cup | 16g)
- Toasted pine nuts (½ cup | 60g)
- Garlic cloves (3, minced)
- Lemon juice (1 tbsp | 15ml)
- Grated parmesan cheese (⅓ cup | 30g) + more for topping
- Olive oil (½ cup | 120ml) + more for cooking
- Salt and black pepper, to taste
Instructions
- Place a large skillet over medium heat and add 1 tablespoon olive oil. Add the Italian sausage medallions, cut side down, and cook for 2-3 minutes per side, flipping as needed. Continue cooking, stirring occasionally, until browned on all sides and fully cooked through. Remove from the skillet and place on a plate lined with paper towels.
- Prepare the dried pasta (12 oz) according to the package directions, cooking until al dente. Before draining, reserve 1 cup of pasta water, then drain and set aside.
- In the bowl of a food processor, add fresh basil (2 cups), flat-leaf parsley (1 cup), cilantro (1 cup), toasted pine nuts (½ cup), garlic cloves (3, minced), lemon juice (1 tbsp), and grated parmesan cheese (⅓ cup). Pulse until the mixture is finely chopped and resembles a thick paste.
- With the processor running, slowly drizzle in olive oil (½ cup). Scrape down the sides as needed. If the mixture is too thick to blend smoothly, add 1-2 tablespoons of reserved pasta water to help it come together. Season with salt and black pepper, to taste.
- Return the large skillet to medium heat and add 1 tablespoon olive oil. When warm, add the cooked pasta and toss to coat. Add the basil pesto and cooked sausage medallions to the skillet, stirring to combine. Toss continuously for 1-2 minutes, adding small amounts of reserved pasta water as needed, until the pasta is evenly coated and the sauce clings to each piece.
- Sprinkle with additional grated parmesan cheese and serve immediately.
Notes
Pasta Selection: Short pasta shapes like penne, rigatoni, or fusilli work best because their ridges and curves hold onto the pesto sauce. Avoid long noodles like spaghetti, which won’t coat as evenly.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pesto sauce may thicken as it sits, so add a splash of hot pasta water, chicken broth, or olive oil when reheating to bring back its original texture. For the best results, warm leftovers in a large skillet over medium heat, adding a splash of hot pasta water or chicken broth to loosen the sauce.
Gluten-Free: Use gluten-free pasta in place of regular pasta.
Nut-Free: Substitute the toasted pine nuts with sunflower seeds.
Dairy-Free: Omit the parmesan cheese or replace it with nutritional yeast for a similar savory, cheesy flavor.
Higher Protein: Add ½ cup cottage cheese or Greek yogurt to the pesto sauce for a creamy texture and extra protein. Alternatively, use chickpea or lentil-based pasta instead of traditional pasta.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 407
- Sugar: 0.9 g
- Sodium: 158.2 mg
- Fat: 18 g
- Carbohydrates: 54.1 g
- Protein: 13.8 g
- Cholesterol: 11.1 mg
