← All recipes

🍝 Pasta with cream cheese sausage sauce, olives and homemade pesto

1206 kcal · 30 min · 4 servings

Ingredients

• 400 g Tagliatelle
• Salt
• 40 g Pine nuts
• 1 bunch Basil (approx. 50 g)
• 1 Clove of garlic
• Sea salt
• 2 tbsp freshly grated Parmesan
• 100 ml Olive oil
• Pepper (from the mill)
• 1 Clove of garlic
• 250 g Cream cheese
• 150 g Yogurt
• 1 tbsp freshly chopped Parsley
• Salt
• 0.5 head Iceberg lettuce
• 4 Spring onions
• 250 g Chorizo
• 2 tbsp Olive oil
• 80 g black olives (pitted to taste)
• freshly grated Parmesan

Instructions

1. 1. Toast the pine nuts in a pan without added fat over medium heat until fragrant. Remove the nuts from the pan and let them cool completely.
2. 2. Wash the basil thoroughly and shake off excess water. Pluck the leaves from the stems.
3. 3. Peel one clove of garlic. Place the garlic, salt, and cooled pine nuts into a mortar.
4. 4. Crush the ingredients finely in the mortar.
5. 5. Add the basil leaves to the mortar and continue to grind them together with the other ingredients.
6. 6. Grate some Parmesan finely and add it to the mortar as well.
7. 7. Crush everything once more briefly to create a homogeneous paste.
8. 8. Slowly drizzle in oil while stirring continuously until a creamy consistency forms.
9. 9. Finally, season the pesto to taste with salt and pepper.
10. 10. Peel another clove of garlic and chop it finely.
11. 11. Stir the cream cheese, yogurt, and finely chopped parsley in a bowl until smooth.
12. 12. Add the finely chopped garlic to the cream cheese mixture.
13. 13. Stir everything well until no lumps remain visible.
14. 14. Finally, season the sauce to taste with salt.
15. 15. Wash the salad thoroughly and spin it dry.
16. 16. Cut the salad into thin strips.
17. 17. Wash the spring onions and trim the ends.
18. 18. Cut the spring onions into 2 to 3 centimeter long pieces.
19. 19. Slice the sausage into thin rounds.
20. 20. Heat some oil in a large pan.
21. 21. Fry the sausage slices in the hot oil for 1 to 2 minutes until golden brown.
22. 22. Add the olives, spring onions, and cut salad to the pan with the sausage.
23. 23. Toss everything briefly until the ingredients are warm.
24. 24. Add the drained pasta to the pan.
25. 25. Fold the prepared pesto into the pasta and sausage mixture.
26. 26. Plate the pasta onto serving dishes.
27. 27. Sprinkle the pasta with some grated Parmesan.
28. 28. Serve the pasta with the cream cheese sauce on the side.

Nutrition per serving

• kcal: 1206
• Protein: 40 g · Fett/Fat: 81 g · Carbs: 79 g