Whole Wheat Torchiette Pasta With Artichoke Pesto, Peas, And Italian Sausage Recipe

Name: Whole Wheat Torchiette Pasta With Artichoke Pesto, Peas, And Italian Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces Whole Wheat pasta such as Community Grains Torchiette (Identity Preserved); 14 ounces can of artichoke hearts, drained; 1/4 cup flat-leaf parsley + extra for garnish; 1/2 cups basil leaves, gently packed; 1 teaspoon garlic; 1 tablespoon lemon juice; 1/2 cup extra virgin olive oil + 2 tablespoons for below ingredients; 1/2 pound Italian chicken sausage (or up to 3/4 pound, depending on how hungry you are!); 1/2 cup frozen green peas, defrosted; black pepper to taste

Servings: persons

10 ounces Whole Wheat pasta such as Community Grains Torchiette (Identity Preserved)
14 ounces can of artichoke hearts, drained
1/4 cup flat-leaf parsley + extra for garnish
1/2 cups basil leaves, gently packed
1 teaspoon garlic
1 tablespoon lemon juice
1/2 cup extra virgin olive oil + 2 tablespoons for below ingredients
1/2 pound Italian chicken sausage (or up to 3/4 pound, depending on how hungry you are!)
1/2 cup frozen green peas, defrosted
black pepper to taste

1
Bring 4 quarts of well-salted water to rolling boil. Add pasta and cook according to timing on the box (about 6 minutes).
2
While the pasta is cooking, make the pesto. Add the artichokes, parsley, basil, garlic, lemon juice, and 1/2 cup olive oil to a food processor and grind for a minute, until it reaches a consistency you like (we like more of a smooth paste). This makes about 1.5 cups of artichoke pesto.
3
Pasta should be done by now, drain. While it's warm, toss with a cup of the pesto in a large bowl. Set aside.
4
Place a medium saucepan over medium high heat. Once hot, add a tablespoon of olive oil and crumble in the chicken sausage. Use a wooden spoon to break up larger bits. Fry the sausage for about 7-8 minutes, or until completely cooked through and browned in some areas. Right before you remove from heat, add in the peas to the pan to warm through for 30 seconds, then remove from heat.
5
To serve, toss the pasta with the pesto, peas, and sausage. Garnish with herbs, cheese, and a nice twist of fresh pepper.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 ounces Whole Wheat pasta such as Community Grains Torchiette (Identity Preserved), 14 ounces can of artichoke hearts, drained, 1/4 cup flat-leaf parsley + extra for garnish, 1/2 cups basil leaves, gently packed, and more.

Yes, Whole Wheat Torchiette Pasta With Artichoke Pesto, Peas, And Italian Sausage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Wheat Torchiette Pasta With Artichoke Pesto, Peas, And Italian Sausage

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