One-Pan Sun-Dried Tomato Pesto Pasta With Italian Sausage And Peas

A delicious and easy-to-make one-pan pasta dish featuring sun-dried tomato walnut pesto, Italian sausage, and peas. Perfect for a quick weeknight meal.

By @heresyourbite

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 0.5 cup California walnuts
• 4 oz sun-dried tomatoes
• 1 tbsp sun-dried tomato oil
• 0.5 cup grated Parmesan
• 2 cloves garlic
• 0.5 lemon lemon juice
• 1 tbsp tomato paste
• 0.5 tsp Calabrian chilies
• 0.33 cup olive oil
• 0 to taste salt
• 0 to taste black pepper
• 1 tbsp sun-dried olive oil
• 1 lb Italian sausage
• 1 large shallot
• 0 to taste salt
• 0 to taste black pepper
• 6 cloves garlic
• 2 tsp Calabrian chilies
• 0.5 cup dry white wine
• 4.5 cups low-sodium chicken broth
• 1 lb shellbow pasta
• 0.75 cup heavy cream
• 0.5 cup sun-dried tomato pesto
• 1 cup frozen peas
• 1 cup grated Parmesan
• 0.5 lemon lemon zest
• 0 to taste salt
• 0 to taste black pepper

Instructions

1. Toast 1/2 cup of California walnuts in a dry skillet over medium heat, stirring frequently until they are golden brown and fragrant, about 5 minutes.
2. In a food processor, combine the toasted walnuts, 4 oz sun-dried tomatoes, 1 tbsp sun-dried tomato oil, 1/2 cup grated Parmesan, two cloves of garlic, and juice from 1/2 lemon.
3. Add 1 tbsp tomato paste, 1/2 tsp Calabrian chilies, and 1/3 cup olive oil to the food processor. Season with salt and black pepper to taste, then blend until smooth.
4. In a large skillet, heat 1 tbsp sun-dried olive oil over medium-high heat. Add 1 lb Italian sausage, breaking it up with a spatula, and cook until browned, about 5-7 minutes.
5. Add 1 large finely diced shallot, a pinch of salt, and pepper to the skillet. Cook until the shallot is translucent, about 2-3 minutes.
6. Stir in 6 cloves of minced garlic and 2 tsp Calabrian chilies. Cook until fragrant, about 1 minute.
7. Pour in 1/2 cup of dry white wine and cook, scraping up any browned bits until the liquid has mostly reduced, about 3 minutes.
8. Add 4.5 cups of low-sodium chicken broth and 1 lb of shellbow pasta to the skillet. Bring to a boil, then reduce the heat to medium-low and simmer.
9. Cook the pasta until al dente, about 10-12 minutes, adding more broth if necessary to keep the pasta mostly submerged.
10. Reduce the heat to low and stir in 3/4 cup of heavy cream, 1/2 cup of pesto, and 1 cup of frozen peas. Cook until the peas are warmed through.
11. Stir in 1 cup of grated Parmesan and zest of 1/2 lemon. Adjust seasoning with salt and pepper to taste.