Monday, July 22, 2013

Weeknight Sausage and Pesto Pasta

Pesto. It's one of our favorite foods that we made from our herb container garden last year. And, luckily for us, we still had some sitting in our basement, frozen in individual servings.

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

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
  1. Cook spaghetti according to directions. (We broke the spaghetti noodles in half so that they're easier to eat.)
  2. While the noodles are cooking, in a medium pan over medium heat, put sausage in with heated oil.
  3. Take out cooked sausage; set aside.
  4. 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.

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