Originally published in the Today’s Parent November/December 2019 issue. Photo by Erik Putz.
Pesto pasta with sausage meatballsBy Chatelaine
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Sausage meatballs are your new best friend. Cheaper than beef mince and naturally seasoned, toss them with pesto pasta and your weeknight dinner is done.
- 340 g spaghetti
- 3 mild Italian sausages , casings removed
- 1 tsp olive oil
- 2 pints cherry tomatoes , halved
- 1/2 cup store-bought basil pesto
- 1/3 cup grated Parmesan
- basil leaves , (optional)
- Cook pasta following package directions, until tender, 7 to 8 min. Reserve 1/4 cup pasta water, then drain pasta.
- Roll sausage meat into ¾-in. meatballs and set aside. Heat a large non-stick frying pan over medium heat. Add oil, then meatballs. Cook, stirring and shaking pan often, until meatballs are golden all over and cooked through, 4 to 6 min.
- Add tomatoes. Cook until tomatoes just start to soften, 1 to 2 min.
- Add pasta, pesto and reserved pasta water to pan. Toss to coat. Remove from heat and stir in Parmesan.
- Divide pasta among plates. Top with more Parmesan and basil, if desired.
Make your own
For homemade pesto, combine 2 garlic cloves, 2 cups packed basil leaves, 1/4 cup pine nuts, 3 tbsp grated Parmesan, 1 tbsp lemon juice and 1/4 tsp salt in a food processor. Pulse until finely chopped. With motor running, slowly pour in 1/4 cup olive oil, stopping after every
2 tbsp to scrape down sides with a spatula. Measure out 1/2 cup to use in recipe and refrigerate remaining pesto in a sealed container for up to 1 week.
Nutrition (per serving)
- 28 g,
- 76 g,
- 28 g,
- 5 g,
- 895 mg.
- Excellent source of