Pâtes Aux Pistou Recipe
Fettuccini pasta with italian sausage, bell pepper and pistou sauce.
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Ingredients
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Pasta and Sausage
Pistou Sauce
Method
Preparation
Cook the Pasta
In a large pot of boiling salted water, cook the fettuccini pasta according to package instructions until al dente. Drain and reserve a cup of pasta water.
Cook the Sausage
In a large skillet over medium heat, remove the casing from the Italian sausage and crumble it into the skillet. Cook until browned and cooked through, about 5-7 minutes.
Sauté the Bell Pepper
Add the diced bell pepper to the skillet with the sausage and sauté for another 5 minutes until soft.
Making the Pistou Sauce
Blend the Pistou Ingredients
In a food processor, combine the fresh basil leaves, garlic cloves, pine nuts, grated Parmesan cheese, and olive oil. Blend until smooth. If the mixture is too thick, add a little reserved pasta water to reach desired consistency. Season with salt and black pepper to taste.
Combining and Serving
Combine Pasta and Sauce
In the skillet with the sausage and bell pepper, add the drained fettuccini pasta and the pistou sauce. Toss everything together over low heat until well combined. If needed, add more reserved pasta water to loosen the sauce.
Serve
Serve the pâtes aux pistou hot, garnished with extra grated Parmesan cheese and a drizzle of olive oil if desired.