End of day penne with pesto and salsicce

Name: End of day penne with pesto and salsicce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g Parmesan (piece); 1 Garlic clove; 4-5 Stem(s) Sage; 1 collar Basil; 2 TABLESPOONS Pine nuts; 9 TABLESPOONS Olive oil; 400 g short noodles (e.g. penne); 3 Salsicce (fennel sausage)

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g Parmesan (piece)
1 Garlic clove
4-5 Stem(s) Sage
1 collar Basil
2 TABLESPOONS Pine nuts
9 TABLESPOONS Olive oil
400 g short noodles (e.g. penne)
3 Salsicce (fennel sausage)

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Grate cheese. Peel and chop garlic. Wash herbs, shake dry, pluck leaves. Puree everything with pine nuts and 8 tbsp. olive oil.
2
Season pesto with salt and pepper.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Cut salsicce into slices and fry in 1 tbsp. oil for approx. 3 minutes. Drain noodles, collect some cooking water. Mix noodles and pesto, stir in water if necessary.
4
Fold in the salsicce and serve.