A simple and satisfying meal of grilled
Italian sausage links, diced red bell pepper and pasta tossed
with a basil pesto and garnished with freshly grated Parmesan
cheese and chopped fresh basil.
Grilled Sausage and
Pesto Pasta
- 12 ounces Italian sausage links
8 ounces farfalle or other small pasta shape, cooked and drained,
kept warm
1/2 cup basil pesto, purchased or homemade (see Classic
Pesto)
1/2 large red bell pepper, seeded and diced
2 ounces freshly grated Parmesan cheese
Fresh basil, chopped
- Prepare medium-hot fire in grill; grill
sausage directly over fire, turning to cook and brown evenly,
about 10 to12 minutes, until internal temperature on a thermometer
reads 160°F (70°C). Remove from fire and set aside.
- In large shallow bowl, toss hot, cooked
and drained farfalle with pesto; toss to coat evenly.
- Slice sausage into rounds and add along
with diced red pepper and Parmesan cheese.
- Garnish with chopped fresh basil.
Makes 4 servings.
Tip: If desired, grill bell pepper alongside
sausage links before dicing.
Nutritional Information Per Serving (1/4
of recipe): Calories: 720 calories; Protein: 30 grams; Fat: 46
grams; Sodium: 1080 milligrams; Cholesterol: 90 milligrams; Saturated
Fat: 16 grams; Carbohydrates: 46 grams
Recipe and photograph provided courtesy
of Pork, The Other White Meat.
