Creamy Sun-Dried Tomato Pesto Pasta with Sausage and Peas

60 mins
Serves 1
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Directions

  1. 1Toast California walnuts in a dry pan for a couple of minutes.
  2. 2Toast California walnuts in a dry pan for a couple of minutes.
  3. 3Toast California walnuts in a dry pan for a couple of minutes.
  4. 4Add 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.
  5. 5Add 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.
  6. 6Add 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.
  7. 7Blend until it forms a thick pesto, almost like a spread.
  8. 8Blend until it forms a thick pesto, almost like a spread.
  9. 9Blend until it forms a thick pesto, almost like a spread.
  10. 10Brown the Italian sausage with sun-dried tomato oil in a pan.
  11. 11Brown the Italian sausage with sun-dried tomato oil in a pan.
  12. 12Brown the Italian sausage with sun-dried tomato oil in a pan.
  13. 13Remove the cooked sausage from the pan.
  14. 14Remove the cooked sausage from the pan.
  15. 15Remove the cooked sausage from the pan.
  16. 16Sauté diced shallots with a pinch of salt in the same pan until soft.
  17. 17Sauté diced shallots with a pinch of salt in the same pan until soft.
  18. 18Sauté diced shallots with a pinch of salt in the same pan until soft.
  19. 19Add minced garlic and Calabrian chilies to the shallots and cook for another minute.
  20. 20Add minced garlic and Calabrian chilies to the shallots and cook for another minute.
  21. 21Add minced garlic and Calabrian chilies to the shallots and cook for another minute.
  22. 22Deglaze the pan with white wine, scraping up any brown bits from the bottom.
  23. 23Deglaze the pan with white wine, scraping up any brown bits from the bottom.
  24. 24Deglaze the pan with white wine, scraping up any brown bits from the bottom.
  25. 25Pour in chicken broth and season with a pinch of salt.
  26. 26Pour in chicken broth and season with a pinch of salt.
  27. 27Pour in chicken broth and season with a pinch of salt.
  28. 28Add uncooked shellbow pasta to the pan.
  29. 29Add uncooked shellbow pasta to the pan.
  30. 30Add uncooked shellbow pasta to the pan.
  31. 31Simmer the pasta covered for about 10 to 15 minutes, stirring frequently.
  32. 32Simmer the pasta covered for about 10 to 15 minutes, stirring frequently.
  33. 33Simmer the pasta covered for about 10 to 15 minutes, stirring frequently.
  34. 34Stir in room temperature heavy cream and the cooked sausage.
  35. 35Stir in room temperature heavy cream and the cooked sausage.
  36. 36Stir in room temperature heavy cream and the cooked sausage.
  37. 37Simmer for a couple of minutes to thicken the sauce.
  38. 38Simmer for a couple of minutes to thicken the sauce.
  39. 39Simmer for a couple of minutes to thicken the sauce.
  40. 40Add the sun-dried tomato walnut pesto to the pasta.
  41. 41Add the sun-dried tomato walnut pesto to the pasta.
  42. 42Add the sun-dried tomato walnut pesto to the pasta.
  43. 43Finally, add peas, lemon zest, and Parmesan.
  44. 44Finally, add peas, lemon zest, and Parmesan.
  45. 45Finally, add peas, lemon zest, and Parmesan.
  46. 46Taste for seasonings and adjust if needed.
  47. 47Taste for seasonings and adjust if needed.
  48. 48Taste for seasonings and adjust if needed.

Ingredients

  • 0.5 cup California Walnuts
  • 0.5 cup California Walnuts
  • 0.5 cup California Walnuts
  • 0.5 cup sun-dried tomatoes (oil-packed, drained)
  • 0.5 cup sun-dried tomatoes (oil-packed, drained)
  • 0.5 cup sun-dried tomatoes (oil-packed, drained)
  • 1 tbsp sun-dried tomato oil
  • 1 tbsp sun-dried tomato oil
  • 1 tbsp sun-dried tomato oil
  • 0.5 cup grated Parmesan
  • 0.5 cup grated Parmesan
  • 0.5 cup grated Parmesan
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tsp Calabrian chilies
  • 1 tsp Calabrian chilies
  • 1 tsp Calabrian chilies
  • 0.33 cup olive oil
  • 0.33 cup olive oil
  • 0.33 cup olive oil
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • to taste black pepper
  • to taste black pepper
  • to taste black pepper
  • 1 tbsp sun-dried tomato oil
  • 1 tbsp sun-dried tomato oil
  • 1 tbsp sun-dried tomato oil
  • 1 lb Italian sausage, mild or spicy, casings removed
  • 1 lb Italian sausage, mild or spicy, casings removed
  • 1 lb Italian sausage, mild or spicy, casings removed
  • 1 cup large shallot, finely diced
  • 1 cup large shallot, finely diced
  • 1 cup large shallot, finely diced
  • 2 tsp Calabrian Chilies
  • 2 tsp Calabrian Chilies
  • 2 tsp Calabrian Chilies
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 0.5 cup dry white wine (Sauvignon Blanc, Pinot Grigio)
  • 0.5 cup dry white wine (Sauvignon Blanc, Pinot Grigio)
  • 0.5 cup dry white wine (Sauvignon Blanc, Pinot Grigio)
  • 4.5 cups low-sodium chicken broth
  • 4.5 cups low-sodium chicken broth
  • 4.5 cups low-sodium chicken broth
  • 1 lb shellbow pasta
  • 1 lb shellbow pasta
  • 1 lb shellbow pasta
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 1 cup frozen peas
  • 1 cup frozen peas
  • 1 cup frozen peas
  • 1 cup grated Parmesan
  • 1 cup grated Parmesan
  • 1 cup grated Parmesan
  • 0.5 lemon lemon zest
  • 0.5 lemon lemon zest
  • 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.