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Tagliatelle with Peas, Sausage, Ricotta with Classic Genovese pesto

Tagliatelle with Peas, Sausage, Ricotta with Classic Genovese pesto

This is a sponsored post written by me on behalf of Barilla®. All opinions are 100% mine.

This is a sponsored post written by me on behalf of Barilla® All opinions are 100% mine.

Classic Genovese Pesto is one of my pantry’s go-to’s. It packs such a burst of Italian flavor to many dishes but especially in this pasta dish. A pesto like this can easily elevate the taste and appeal of almost any food, you don’t have to prep anything. Made with 100% Italian basil, this is one of my secret weapons in the kitchen to amp up any dish. #ad

Print Recipe
Tagliatelle with Peas, Sausage, Ricotta with Classic Genovese pesto
Tagliatelle with Peas, Sausage, Ricotta with Classic Genovese pesto
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Tagliatelle with Peas, Sausage, Ricotta with Classic Genovese pesto
Instructions
  1. Bring a pot of water to the boil. Add a good tablespoon of salt to the water. Drop the pasta and cook according to box instructions less 1-2 minutes. Keep some of the pasta water to the side. About 1 cup.
  2. While the pasta is cooking. In a non-stick skillet, heat oil, garlic and chili flakes over a medium heat. Add sausage and break up the meat in the pan and cook for about 4-5 minutes or until browned. Remove from pan and set aside.
  3. Add peas, ricotta and the Barilla Classic Genovese Pesto to the pan, mix to combine. Add the pasta to the pan with a couple of tablespoons of pasta water until it coats all of the pasta. Mix well using a pair on thongs. Season with salt and pepper. Add back in the meat and peas. Serve with freshly grated parmesan cheese.

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