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Roman Pesto Pasta

A fast and easy pasta dish loaded with a ton of flavor and veggies.
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 -8 servings
Author Heather

Ingredients

  • 1 lb Italian sausage
  • 1 lb fettuccine noodles
  • 2 tbsp extra virgin olive oil
  • 1 med brown onion
  • 6 cups broccoli florets
  • 3/4 cup sun-dried tomatoes in oil *drained
  • 20 oz sliced mushrooms
  • 1/4 cup dry white wine
  • 1 cup Toasted Walnut Pesto *see link above
  • salt & pepper
  • parmigiano reggiano *optional

Instructions

  1. Boil pasta in heavenly salted water following directions on package or until al dente. Clean and cut broccoli into florets. Place in colander. When pasta is done cooking, drain over broccoli. Broccoli will cook slightly by doing this.
  2. While water is coming to a boil for pasta, cut onion into small strips. Sauté in a large frying pan in olive oil over medium high flame until semi-soft and translucent. Remove Italian sausage from casing and cut into about 1/2 inch coins. Turn flame down to a medium heat and add sausage. Cook at lower heat until meat is cooked throughly, approximately 8 minutes. Add mushrooms and cook until mushrooms have lost their water and almost done, approximately 6-7 minutes. Add sun-dried tomatoes and wine. Simmer for another 4 minutes. Cover and set aside.
  3. Add cooked pasta and broccoli to meat mixture. Add pesto, toss gently to cover all noodles with pesto and thoroughly incorporate veggies.
  4. Top with parmigiano reggiano.

Recipe Notes

*Please use as many organic ingredients as possible.*