BOW TIE PASTA WITH SUN-DRIED TOMATO PESTO

Bow Tie Pasta with Sun-Dried Tomato Pesto image

Provided by Catherine McCord

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 pound bow tie pasta (farfalle)
2 tablespoons olive oil
1 small onion, finely chopped
12 ounces (about 3 links) plant-based Italian sausage, casings removed, sausage broken into chunks
One 8.5-ounce jar sun-dried tomatoes packed in oil
3/4 cup jarred roasted red peppers packed in water plus 2 tablespoons liquid from the jar
2/3 cup walnut halves
1/2 cup fresh parsley leaves, plus more chopped leaves for garnish
1/3 cup grated Parmesan, plus more for garnish
1 tablespoon balsamic vinegar
1 tablespoon tomato paste

Steps:

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 2 cups of the pasta cooking water before draining. Return the cooked pasta to the pot.
While the pasta cooks, heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onion just begins to soften, 3 to 4 minutes. Add the sausage, 1/4 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until starting to turn golden brown, 4 to 5 minutes.
Meanwhile, combine the sun-dried tomatoes and the oil from the jar, red peppers, red pepper liquid, walnuts, parsley, Parmesan, vinegar, tomato paste, 1 teaspoon salt and a few grinds of black pepper in a food processor and process until smooth.
Add the sausage mixture and sun-dried tomato pesto to the pot with the pasta and stir until well combined, stirring in as much of the reserved pasta water as necessary to make a creamy sauce. Garnish with chopped parsley and more Parmesan.