3 cups fresh parsley leaves
1/2 cup pecan halves
2oz grated Parmesan (about 1/2 cup)
Kosher salt and black pepper
6 Tbs olive oil
14oz vegetarian Italian sausage, sliced
1) Cook the pasta according to the package directions, reserving 1/2 cup of the cooking water. Drain the pasta and return it to the pot.
2) Pulse together the parsley, pecans, Parmesan, 1/2 tsp salt and 1/4 tsp pepper in a food processor until finely chopped. With the machine running, add 5 tablespoons of the oil and process until smooth.
3) Heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook until browned.
4) Add the pesto, sausage and 1/4 cup of the reserved cooking water to the pasta and toss to coat (adding more cooking water as needed to loosen the sauce). Sprinkle with additional Parmesan to taste.
Review: This was one of those times where I took a meat-based recipe and made it vegetarian. The recipe talked about breaking down the sausage and I wonder if sausage shrinks. The vegetarian equivalent doesn't shrink and I ended up with a massive amount of food, much of which was sausage. It's a good thing I thought this was yummy, otherwise I'd be horrified at the amount of food I'd waste. The pecan/parsley pesto was a nice change from typical pesto flavors. It isn't as sharp (likely due more to a lack of garlic), and has a bit of sweetness to it. This balanced well with the flavorful sausage.
Adapted from:
http://www.realsimple.com/food-recipes/browse-all-recipes/pesto-pasta-sausage
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