Rating: 3.5 stars
71 Ratings
  • 5 star values: 16
  • 4 star values: 16
  • 3 star values: 18
  • 2 star values: 16
  • 1 star values: 5

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

804 calories; fat 43g; saturated fat 9g; cholesterol 36mg; sodium 1002mg; protein 34g; carbohydrates 71g; sugars 2g; fiber 7g; iron 7mg; calcium 308mg.
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