The pesto in this pasta is fresh tasting and a brilliant green color.
serves 8 ( 9 points +)
- 12 oz. uncooked spaghetti noodles
- 5 links Jenny O hot turkey Italian sausage ( 19.5 oz. package)
- 1 T. crushed garlic
- 1/4 c. olive oil, divided
- 1/4 c. grated Parmesan cheese, divided
- 4-5 c. fresh, flat leaf parsley ( about 1 large bunch)
Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain, reserving 3/4 c. cooking liquid.
Heat a large skillet over medium high heat. Add turkey Italian sausage and cook until done, stirring to crumble. Remove sausage from pan. Add garlic to pan and saute 1 minute. Add 1/2 c. reserved cooking liquid and cook 1 minute. Stir in 2 T. olive oil, cook 30 seconds. Add pasta to pan; cook 1 minute, tossing to combine. Remove from heat.
Combine 2 T. cheese and parsley in a food processor; process until finely ground. Add 1/4 c. cooking liquid, and 2 T. olive oil. Process until smooth. Add parsley mixture to pasta mixture. Season with salt to taste. Toss to coat. Stir in Italian sausage. Top with remaining 2 T. Parmesan cheese.
adapted from "Cooking Light"