Creamy Sun-Dried Tomato Pesto Pasta with Sausage and Peas
Directions
- 1Toast California walnuts in a dry pan for a couple of minutes.
- 2Add the toasted walnuts, sun-dried tomato oil, sun-dried tomatoes, lemon juice, tomato paste, Parmesan, garlic, Calabrian chilies, olive oil, salt, and pepper to a blender.
- 3Blend until it forms a thick pesto, almost like a spread.
- 4Brown the Italian sausage with sun-dried tomato oil in a pan.
- 5Remove the cooked sausage from the pan.
- 6Sauté diced shallots with a pinch of salt in the same pan until soft.
- 7Add minced garlic and Calabrian chilies to the shallots and cook for another minute.
- 8Deglaze the pan with white wine, scraping up any brown bits from the bottom.
- 9Pour in chicken broth and season with a pinch of salt.
- 10Add uncooked shellbow pasta to the pan.
- 11Simmer the pasta covered for about 10 to 15 minutes, stirring frequently.
- 12Stir in room temperature heavy cream and the cooked sausage.
- 13Simmer for a couple of minutes to thicken the sauce.
- 14Add the sun-dried tomato walnut pesto to the pasta.
- 15Finally, add peas, lemon zest, and Parmesan.
- 16Taste for seasonings and adjust if needed.
Ingredients
- 0.5 cup California Walnuts
- 0.5 cup sun-dried tomatoes (oil-packed, drained)
- 1 tbsp sun-dried tomato oil
- 0.5 cup grated Parmesan
- 2 cloves garlic
- 0.5 lemon lemon juice
- 1 tbsp tomato paste
- 1 tsp Calabrian chilies
- 0.33 cup olive oil
- to taste Salt
- to taste black pepper
- 1 tbsp sun-dried tomato oil
- 1 lb Italian sausage, mild or spicy, casings removed
- 1 cup large shallot, finely diced
- 2 tsp Calabrian Chilies
- 6 cloves garlic, minced
- 0.5 cup dry white wine (Sauvignon Blanc, Pinot Grigio)
- 4.5 cups low-sodium chicken broth
- 1 lb shellbow pasta
- 0.75 cup heavy cream
- 1 cup frozen peas
- 1 cup grated Parmesan
- 0.5 lemon lemon zest
Equipment
dry panblenderDutch ovenwooden spoon
Tips
- Store your walnuts in the fridge to keep them fresh longer.
- Walnuts add an extra 4 grams of protein per one ounce serving.
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