That's when we took some inspiration from a Cooking Light recipe we saw. And we wanted to make sure our recipe was quick, easy and something we could make on a weeknight -- as well as highlighting the pesto.
Our recipe is super-simple, a 4-ingredient workweek celebration that can act as a base for you to jazz it up. Want to add some garden veggies that you're harvesting? You can do that. We promise: It will still be amazing and super simple.
Weeknight Sausage and Pesto Pasta
6 to 8 servings
16 ounces spaghetti
1 tablespoon canola oil
3 sausages, cut on a bias
3 to 4 tablespoons pesto
- Cook spaghetti according to directions. (We broke the spaghetti noodles in half so that they're easier to eat.)
- While the noodles are cooking, in a medium pan over medium heat, put sausage in with heated oil.
- Take out cooked sausage; set aside.
- Place cooked spaghetti into a bowl. While noodles are still hot, throw in frozen pesto. Mix thoroughly until pesto has thawed and is evenly distributed. Add sausage, mix and serve.