Tagliatelle with Peas, Sausage, Ricotta with Classic Genovese pesto
Servings Prep Time
4 10minutes
Cook Time
15minutes
Servings Prep Time
4 10minutes
Cook Time
15minutes
Ingredients
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.