Creamy Sun-Dried Tomato Pesto Pasta with Sausage and Peas
Creamy Sun-Dried Tomato Pesto Pasta with Sausage and Peas
Ingredients
For the Sun-Dried Tomato Pesto
- 1/2 cup sun-dried tomatoes, packed in oil, drained
- 1/4 cup walnuts
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves
- 1/4 teaspoon red pepper flakes
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta and Sauce
- 12 ounces medium shell pasta
- 1 pound ground Italian sausage, mild or spicy
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the sun-dried tomato pesto: In a food processor, combine the drained sun-dried tomatoes, walnuts, 1/4 cup grated Parmesan cheese, 2 minced garlic cloves, fresh basil leaves, red pepper flakes, olive oil, lemon juice, salt, and black pepper. Process until smooth, scraping down the sides as needed. Set aside.
⏱️ 5 min
- 2
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the medium shell pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min
- 3
Cook the sausage: While the pasta is cooking, heat a large skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min
- 4
Sauté aromatics: Add the finely diced yellow onion to the skillet with the cooked sausage and cook until softened, about 3-4 minutes. Add the remaining 2 minced garlic cloves and cook for another 1 minute until fragrant.
⏱️ 5 min
- 5
Build the sauce: Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then stir in the prepared sun-dried tomato pesto. Mix well until the pesto is fully incorporated and the sauce is creamy and orange-yellow.
⏱️ 3 min
- 6
Combine and finish: Add the cooked pasta, frozen peas, and 1/4 cup grated Parmesan cheese to the skillet. Toss everything together until the pasta is well coated and the peas are heated through. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 5 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sun-Dried Tomato Pesto Pasta with Sausage and Peas
For the Sun-Dried Tomato Pesto
- 1/2 cup sun-dried tomatoes, packed in oil, drained
- 1/4 cup walnuts
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves
- 1/4 teaspoon red pepper flakes
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Pasta and Sauce
- 12 ounces medium shell pasta
- 1 pound ground Italian sausage, mild or spicy
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the sun-dried tomato pesto: In a food processor, combine the drained sun-dried tomatoes, walnuts, 1/4 cup grated Parmesan cheese, 2 minced garlic cloves, fresh basil leaves, red pepper flakes, olive oil, lemon juice, salt, and black pepper. Process until smooth, scraping down the sides as needed. Set aside.
⏱️ 5 min - 2
Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the medium shell pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min - 3
Cook the sausage: While the pasta is cooking, heat a large skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min - 4
Sauté aromatics: Add the finely diced yellow onion to the skillet with the cooked sausage and cook until softened, about 3-4 minutes. Add the remaining 2 minced garlic cloves and cook for another 1 minute until fragrant.
⏱️ 5 min - 5
Build the sauce: Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then stir in the prepared sun-dried tomato pesto. Mix well until the pesto is fully incorporated and the sauce is creamy and orange-yellow.
⏱️ 3 min - 6
Combine and finish: Add the cooked pasta, frozen peas, and 1/4 cup grated Parmesan cheese to the skillet. Toss everything together until the pasta is well coated and the peas are heated through. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 5 min - 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh chopped parsley.