This fun riff on pesto uses scallions and parsley in place of basil to create a bright, flavorful sauce that coats the linguine beautifully. The spicy sausage here adds a nice, meaty kick. Plus:  More Pasta Recipes 

Grace Parisi
May 2007

Gallery

Credit: © Phyllis Grant

Recipe Summary

total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of generously salted boiling water, cook the pasta until just al dente. Drain the pasta, reserving 1 cup of the pasta cooking water.

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  • Meanwhile, in a mini food processor, combine the scallions, parsley, pine nuts and 1/4 cup of the olive oil and process until pureed. Add the 1/2 cup of the cheese, season with salt and pepper and process the pesto just until blended.

  • In a large skillet, heat the remaining 1 tablespoon of olive oil. Add the sausage and cook over high heat, breaking up the meat with a wooden spoon, until it is lightly browned and no trace of pink remains, about 5 minutes. Drain the sausage and pour off any fat in the skillet.

  • Return the sausage to the skillet. Add the scallion pesto, pasta and 3/4 cup of the pasta cooking water and simmer over moderate heat, tossing, until a thick, creamy sauce forms, about 2 minutes; add more of the pasta cooking water if the sauce is dry. Transfer the pasta to bowls and serve, passing extra Parmigiano-Reggiano cheese on the side.

Suggested Pairing

Structured Vino Nobile.

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