This is the main content.
Almond and Sun-Dried Tomato Pesto Pasta with Sausage
Recipes
Almond and Sun-Dried Tomato Pesto Pasta with Sausage
6 servings
45 minutes total

Ingredients

  • 1 (8.5 oz) jar sun-dried tomatoes in oil
  • 0.75 oz fresh basil (+ more, optional for serving)
  • 1 bunch fresh Italian parsley (+ more, optional for serving)
  • 3 medium zucchini squash
  • 2 oz Deli Pecorino Romano cheese, divided
  • 16 oz mild (or hot) Italian chicken sausages
  • ½ cup whole raw almonds
  • 4 cloves garlic
  • 1 teaspoon everything Italian seasoning
  • ½ teaspoon kosher salt
  • ¼ cup extra-virgin olive oil
  • 16 oz rigatoni (or penne) pasta

Steps

    1. Preheat oven to 350°F. Bring water to a boil for pasta. Drain tomatoes (reserving oil; about ½ cup). Remove basil and parsley leaves from stems (about 1 cup each). Slice zucchini into fourths lengthwise, then cut into ½-inch pieces (about 3 cups). Grate cheese (½ cup). Remove sausages from casings (wash hands).
    2. Spread almonds in single layer on baking sheet. Bake 8–10 minutes until toasted; set aside to cool. Preheat large, nonstick sauté pan on medium 2–3 minutes. Add sausage; brown 6–8 minutes, stirring to crumble meat, until no pink remains and meat is 165°F. Stir in zucchini; cook 2 minutes until crisp-tender. Remove from heat and cover to keep warm.
    3. Meanwhile, place almonds in food processor bowl; pulse until coarsely chopped. Add tomatoes, basil, parsley, garlic, seasoning, salt, and ¼ cup cheese; pulse until combined. Drizzle in both oils slowly with processor still running. Continue processing until mixture is blended and smooth; place pesto in large bowl.
    4. Cook pasta following package instructions; drain (reserving 1 cup pasta water).
    5. Add pasta water to pesto and stir until blended. Add sausage mixture and hot pasta to bowl; toss to coat. Transfer to serving platter and top with remaining ¼ cup cheese; sprinkle with additional basil and parsley, if using. Serve.
    Chef's Tip: Try dolloping pasta with ricotta cheese or torn burrata just before serving.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 760, Total Fat 39g, Sat Fat 8g, Trans Fat 0g, Chol 70mg, Sodium 980mg, Total Carb 70g, Fiber 9g, Total Sugar 7g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 0%, Calc 15%, Iron 30%, Potassium 20%