Wednesday, July 31, 2013
Pecan Pesto Shells with Sausage
Recipe inspired by Real Simple
Makes 6 Servings
12 oz. dry pasta, small shape
3 cups fresh parsley leaves
1/2 cup pecan halves
16 tsp grated Parmesan
4 tbsp olive oil
1 pound Hot Italian Turkey Sausage
Cook pasta according to package instructions, reserving 1/2 cup cooking water. Drain pasta and return to pot. In the meantime, pulse parsley, pecans, parmesan, 1/2 tsp salt and 1/4 tsp pepper in food processor. With machine running, add olive oil to the top and process until smooth. Heat a large skillet over medium heat. Spray with nonstick cooking spray. Add sausage and cook, breaking it up, until browned, 6 to 8 minutes. Add pesto, sausage, and 1/4 cup of cooking water to pasta. Toss to coat. Sprinkle with fresh parmesan as garnish if desired.
Nutritional Information: 511 calories, 48 carbs, 26 fat grams and 24 protein grams.
Review: Such a rich, creamy dish! Very filling between the sausage, nutty sauce and pasta. The original recipe called for regular sausage, but I thought the turkey sausage was great. It is definitely a higher calorie meal for me, but well worth it for a hearty, homemade pesto with our homegrown basil! I will definitely make this again, especially in the fall for a nice, heavy pasta dinner!