🍝 Pesto Pasta with Sausage and Colorful Vegetables

Name: Pesto Pasta with Sausage and Colorful Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Penne; salt; 2 stalks celery; 4 spring onions; 200 g cherry tomatoes; 150 g meat sausage (or turkey ham); 1 handful basil; 1 handful parsley; 1 tbsp lemon juice; 5 tbsp olive oil; 2 tbsp almond kernels; 2 tbsp grated Parmesan; 150 ml vegetable broth; 100 ml whipping cream; pepper

753 kcal · 30 min · 4 servings

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Ingredients

400 g Penne
salt
2 stalks celery
4 spring onions
200 g cherry tomatoes
150 g meat sausage (or turkey ham)
1 handful basil
1 handful parsley
1 tbsp lemon juice
5 tbsp olive oil
2 tbsp almond kernels
2 tbsp grated Parmesan
150 ml vegetable broth
100 ml whipping cream
pepper

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (firm to the bite).
2. Wash the celery and cut it into bite-sized pieces. Wash the spring onions and slice them into thin rings. Wash the tomatoes and cut them in half. Slice the sausage into thin strips.
3. Rinse the herbs and shake them dry. Pluck the leaves off the stems. Put the herbs, 4 tablespoons of oil, the lemon juice, and the almonds into a blender. Puree everything into a smooth paste. Stir in the grated Parmesan.
4. Heat the remaining oil in a large pan. Sauté the celery and spring onions briefly. Deglaze with the broth and cream. Let the mixture simmer for 2 to 3 minutes. Stir in the pesto and season with salt and pepper. Add the tomatoes and drained pasta to the pan. Toss everything well, adding a little pasta cooking water if needed. Serve the dish on plates.

Nutrition per serving

kcal: 753
Protein: 23 g · Fett/Fat: 39 g · Carbs: 76 g