Creamy Sun-Dried Tomato Pesto Pasta with Sausage and Peas

1h
Serves 1
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Directions

  1. 1Toast California walnuts in a dry pan for a couple of minutes.
  2. 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.
  3. 3Blend until it forms a thick pesto, almost like a spread.
  4. 4Brown the Italian sausage with sun-dried tomato oil in a pan.
  5. 5Remove the cooked sausage from the pan.
  6. 6Sauté diced shallots with a pinch of salt in the same pan until soft.
  7. 7Add minced garlic and Calabrian chilies to the shallots and cook for another minute.
  8. 8Deglaze the pan with white wine, scraping up any brown bits from the bottom.
  9. 9Pour in chicken broth and season with a pinch of salt.
  10. 10Add uncooked shellbow pasta to the pan.
  11. 11Simmer the pasta covered for about 10 to 15 minutes, stirring frequently.
  12. 12Stir in room temperature heavy cream and the cooked sausage.
  13. 13Simmer for a couple of minutes to thicken the sauce.
  14. 14Add the sun-dried tomato walnut pesto to the pasta.
  15. 15Finally, add peas, lemon zest, and Parmesan.
  16. 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.