This Tagliatelle with Peas, Sausage, Ricotta, and Classic Genovese Pesto is a sponsored post written by me on behalf of Barilla®. However, all opinions are 100% mine.
Classic Genovese Pesto is in fact 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, and it’s so fun to use because you don’t have to prep anything. Made with 100% Italian basil, this is indeed one of my secret weapons in the kitchen to amp up any dish. #ad
Undeniably, we all need some great pasta dishes in our repertoire. Pasta is a particularly versatile base, and suitable for so many occasions. However it can get very same-y if it is not prepared well, and you don’t have some interesting dishes up your sleeve.
Of course, the pesto can be used as a sauce for pasta on its own. However, I love this dish as it allows the flavor of the pesto to shine through, whilst also having plenty of texture, complementary flavors, and even those nutritious peas in there.
A Tip for Cooking Tagliatelle with Peas, Sausage, Ricotta and Classic Genovese Pesto
- Do surely make a note of the cooking time for the pasta you are using. It sounds obvious, but you would be surprised how many people assume the time, and then overcook the pasta. It is your key ingredient, so make sure you get it just perfect!
So, guys! If you make this Tagliatelle with Peas, Sausage, Ricotta, and Classic Genovese Pesto, please leave a comment and indeed give this recipe a share! I love to hear from all of you, and to that end I always do my best to respond to your comments. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
Particularly enjoying developing your pasta repertoire? Looking for other interesting dishes that can be whipped up quickly but are similarly impressive? Check out my Vodka Pasta. (Also, a cool way to partake in vodka without getting drunk…lol!).
Tagliatelle with Peas, Sausage, Ricotta with Classic Genovese pesto
- Total Time: 25 minutes
- Yield: 4
Ingredients
1 box tagliatelle pasta
3 tablespoons extra virgin olive oil
2 cloves garlic (minced)
1 teaspoon chili flakes
3/4 lb breakfast pork sausages (casing removed)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup Parmesan cheese
Instructions
- 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.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Dish
IT might be better if the amount of pesto,ricotta and peas were included in recipe