Best Dandelion Pesto And Sausage Pasta Recipes

PESTO PASTA WITH ITALIAN SAUSAGE

Steps:

• Bring a large pot of salted water to a boil. Once the water is boiling, cook the pasta just to al dente. Reserve 1.5 cups of pasta water and then drain the pasta and set it aside.
• While heating the water in step 1, heat a large oven-safe skillet over medium heat. Add the Italian sausage and break it into bite-sized pieces as it cooks. Continue stirring and cooking until the sausage is browned-- about 5 minutes.
• Add the shallot and garlic and cook for an additional 1-2 minutes, stirring often.
• Deglaze the pan by adding the pasta water and scraping the bottom to remove any browned bits.
• Next stir in the pesto and ¼ cup mozzarella. Add the pasta and toss to combine. Cook until the sauce has thickened and coated the pasta-- about 2 minutes.
• Top the pasta with the remaining ¼ cup grated mozzarella.
• In a small bowl, stir together the breadcrumbs, garlic powder, and Italian seasoning. Spread the breadcrumb mixture over the pasta and then top with the grated parmesan.
• Place the pan under the broiler for 2-3 minutes or until the breadcrumbs are crisp and golden brown.
• Serve immediately, topped with fresh basil.
• Store any leftovers in an airtight container in the fridge for up to three days.

CREAMY PESTO PENNE WITH SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook penne at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a bowl.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; add to pasta.
• Whisk pesto sauce mix, milk, and olive oil together in a small saucepan; bring to a boil while stirring constantly. Reduce heat to low and keep at a simmer until thickened, about 3 minutes; pour over pasta and sausage mixture and toss to coat.