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

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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
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  • 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.
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