I told you I would be back tomorrow with a yummy recipe using almond pesto!
This is a super easy weeknight friendly pasta that gives a punch of flavor using garden favorites. In addition to pesto, I used a pint of heirloom tomatoes I picked up at the farmer’s market on Saturday morning. We also grilled a few links of Italian chicken sausage for the pasta, but you could use regular Italian sausage or make it vegetarian an go sans sausage.
Ron and I loved this meal, and I think Kellen found a new favorite pasta. He loved the pesto as well, but cracked us up by making the rigatoni into baby sized Chinese finger traps. Kids are seriously the best entertainment of all! Besides playing with pasta, Kellen loved the roasted tomatoes and even stole a few off Ron’s plate. Ron better step up his game when Kellen is around because he is becoming an expert food thief!
Tonight we are headed to volleyball and have made the play-offs! We have had a pretty good season and 3rd in the league, but very close to second. I am hoping for a win!
1 lb pasta of choice (I use Rigatoni)
1 cup Almond Basil Pesto
1/2 cup shredded Parmesan cheese
1 lb Italian chicken or pork sausage links (4-5 links)
1 pint cherry tomatoes (I used a mixed heirloom type, but any will work)
1 1/2 Tbl olive oil
Pinch of Salt
Grill sausage until cooked trough over medium high heat. Remove from grill, cover to keep warm and set aside till ready to slice.
In a large pot, boil water and add the rigatoni.
While pasta is cooking heat oil on medium in a large skillet and add tomatoes. Cook tomatoes over medium-low heat until skin begins to blister and soften, about 5-6 minutes). Sprinkle with salt and remove from heat.
When pasta has finished cooking, toss gently with almond pesto. Slice the sausage top the pasta along with pan roasted tomatoes. Sprinkle with a bit of Parmesan and serve.