Linguine with Peas, Pork Sausage, Ricotta & Creamy Genovese Pesto

Barilla Creamy Genovese Pesto Pasta Sauce

Made with

Barilla Creamy Genovese Pesto Sauce

Buy now
Add to favorites Remove from favorites
Share
Print
Prep
Cook
Skill
Casual


Ingredients 8 Servings

  • 2 tablespoons Barilla® Creamy Genovese Pesto
  • 1 box Barilla® Linguine
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 1 teaspoon chili flakes
  • ¾ pound breakfast sausages, casings removed
  • 1 pound frozen peas
  • ¾ cup whole milk ricotta cheese
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup parmesan cheese, grated
Share ingredients

You copied text to clipboard:

Instructions

  • Bring a large pot of water to a boil. Cook pasta 1-2 minutes less than package directions. Set aside 1 cup of pasta cooking water.
  • Meanwhile in a non-stick skillet, heat olive oil, garlic and chili flakes over a medium heat.
  • Add sausage, break up the meat in the pan, and cook for about 4-5 minutes or until browned and cooked through. Remove from skillet and set aside.
  • Add peas, ricotta and pesto to the skillet, mix to combine.
  • Add drained pasta to the skillet with a couple of tablespoons of pasta water until it coats all of the pasta. Mix well using a pair of tongs. Season with salt and pepper then add in cooked meat.
  • Serve with freshly grated parmesan cheese.
Show more