Penne with parsley pesto and sausage

Penne with Parsley pesto and sausage

Wow, what a very busy week! But I am back with this herby recipe from Cooking light’s magazine.  This magazine has got to be my favorite.  Aside from gorgeous food photography from front to cover, they also have some of the easiest and healthiest recipes I’ve ever tried. It’s a plus that you can see how many calories you are preparing for yourself and family! Anyway, this recipe is perfect if you have that bundle of parsley leaves that you bought even though you know for sure that you will have more than enough.  When I made this, I was amazed at how the pesto stayed emerald green! It makes me feel really healthy eating “greens” (Please ignore me)

Penne with Parsley pesto and sausage

Penne with Parsley pesto and Sausage
Serves 4
Here is a perfect and easy recipe for your leftover fresh parsley leaves!
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Ingredients
  1. 8 ounces uncooked penne pasta
  2. 3 ounces spicy pork Italian sausage, casings removed
  3. 4 garlic cloves, crushed and coarsely chopped
  4. 1/4 cup olive oil, divided
  5. 1 ounce fresh Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
  6. 5 cups fresh parsley leaves, divided
  7. 1/2 teaspoon kosher salt
Instructions
  1. 1. Boil 4 quarts of water in a large pot or sauce pan. Add pasta and cook for 8 minutes (or until almost Al dente). Drain the pasta in a colander over a bowl, reserving 3/4 cup of the cooking liquid. Discard the remaining cooking liquid.
  2. 2. Over medium-high heat, heat a large skillet and add the Italian sausage to pan. Saute for 6 minutes or until brown, stirring to crumble. Remove sausage from pan, reserving drippings; drain on paper towels. Add garlic to drippings in pan and saute for a minute. Add 1/2 cup reserved cooking liquid to pan; bring to a boil, scraping pan to loosen browned bits. Stir in 2 tablespoons olive oil; cook for 30 seconds. Add pasta to pan and toss to combine. Cook for another minute. Remove from heat.
  3. 3. Combine about 2 tablespoons of cheese and 4 3/4 cups parsley leaves in a food processor. Process until finely ground. While processing, add the remaining 1/4 cup cooking liquid and remaining 2 tablespoons olive oil; process until smooth.
  4. 4. Add parsley mixture and salt to pasta; toss well to coat. Top evenly with cooked sausage, remaining cheeses, and parsley leaves. Serve immediately.
Notes
  1. Calories per serving: 350 calories
Adapted from The cooking light magazine
Hungry brownie http://www.hungrybrownie.com/

Penne with Parsley pesto and sausage

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