Make the filling ahead of time, cover and
chill. These will disappear quickly!
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.
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