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JeremyCooks.com • ON-THE-GO
Pesto, Bow-tie, and Sausage
Sun-Dried Tomato Pesto
8 ounces sun-dried tomatos
1 cup basil
2 whole garlic cloves
1 cup grated Parmesan
1 ½ cups olive oil
Place the first 4 ingredients in a food processor and begin pulsing. With the processor running then slowly add the olive oil until it’s well blended and mixture is smooth. Cover and store in fridge until ready to use.
Pasta
½ lb bow tie pasta
20 oz. Spicy Italian sausage (about 4-5 links)
½ cup frozen peas
Freshly grated Pecorino Romano Cheese
Bring a pot of salted water to a boil, add the pasta, and cook until “Al Dente”. In the meantime, set a large skillet over medium high and take the sausages out of their case and place into the heated pan. Break the sausage into bite size pieces and stir until cooked all the way through. Add the peas and sun-dried tomato pesto and stir until peas are heated. Toss in the cooked pasta and serve with freshly grated Pecorino Romano.