Thursday, August 1, 2013

Pesto Turkey Pasta



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I adapted this recipe from one I found online calling for white wine and asparagus, because I didn't have those ingredients on hand. It turned out great and I will keep this version of the recipe on hand. I had the sausage sliced and browned by the time the pasta and peas were cooked. It truly only took 15 minutes from start to finish.

8 oz penne (half a box)
2 cups frozen green peas
1 tablespoon olive oil
12 oz fully cooked Italian chicken sausage
1/2 cup prepared pesto
1/2 cup parmesan cheese

Slice the sausage and brown it in the oil.

Meanwhile, cook the pasta and add the peas during the last couple minutes of cooking. Reserve one cup of the pasta water.

Toss all ingredients and the reserved pasta water together and serve.


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