Pecan Pesto Shells With Sausage

pecan-pesto-sausage
Photo by Marcus Nilsson
Pecan Pesto Shells With Sausage 3.2 63 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 804 calories
    • Fat 43 g
    • Sat Fat 9 g
    • Cholesterol 36 mg
    • Sodium 1,002 mg
    • Protein 34 g
    • Carbohydrate 71 g
    • Sugar 2 g
    • Fiber 7 g
    • Iron 7 mg
    • Calcium 308 mg

Cook the pasta according to the package directions, reserving ½ cup of the cooking water; drain the pasta and return it to the pot.

Pulse together the parsley, pecans, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped. With the machine running, add 5 tablespoons of the oil and process until smooth.

Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 6 to 8 minutes.

Ingredients

  1. Check 3/4 pound pasta shells or another short pasta
  2. Check 3 cups fresh flat-leaf parsley leaves
  3. Check 1/2 cup pecan halves
  4. Check 1/2 cup grated Parmesan (2 ounces), plus more for serving
  5. Check kosher salt and black pepper
  6. Check 6 tablespoons olive oil
  7. Check 3/4 pound Italian sausage, casings removed

Directions

  1. Cook the pasta according to the package directions, reserving ½ cup of the cooking water; drain the pasta and return it to the pot.
  2. Pulse together the parsley, pecans, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped. With the machine running, add 5 tablespoons of the oil and process until smooth.
  3. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 6 to 8 minutes.
  4. Add the pesto, sausage, and ¼ cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce). Sprinkle with Parmesan.