RECIPE: Make dinner in a flash with presto pesto pasta
Store-bought pesto can be a lifesaver during the busy weeks between Thanksgiving and New Year’s Day.
Pesto really doesn’t need anything other than a box of dried pasta to make a meal if you’re short on time or energy. If you purchase it but need to pivot plans for last-minute parties, it’ll keep just fine in the pantry. Plus, pesto brings fresh, summer energy to dinner when it is cold and dark outside.
To give pesto pasta a little extra oomph, I add a bit of chopped cooked Italian sausage and Kalamata olives. Both ingredients can be stored for a long time, so they fit right in with the pantry ethos of the dish. Browning the sausage in a bit of olive oil heightens its flavor and renders some of its fat — save this mixture to brown a large handful of panko breadcrumbs when serving. A little extra crunch goes a long way to bring texture to this otherwise relatively soft dish, and infusing the breadcrumbs with the flavor of the sausage brings the whole dish together.
This dish is also versatile. Swap veggie sausage for Italian sausage, or add smoky kielbasa instead. Stir in drained, canned cannellini beans rather than olives if you prefer more protein and less salt. Or skip those altogether and add more cheese with the breadcrumbs for an additional hit of umami.
Pesto Pasta with Sausage and Olives
- 1 pound dried orecchiette or other small pasta
- Salt
- Extra-virgin olive oil
- 8 ounces cooked mild or spicy Italian sausage, cut into 1/4- to 1/2-inch pieces
- 1/2 cup pitted Kalamata olives, roughly chopped
- 1/2 cup panko breadcrumbs
- 1 (6- to 7-ounce) jar prepared pesto
- Bring a large pot of salted water to a boil. Once the water is boiling, add the pasta and cook until al dente, 7 to 9 minutes. Drain.
- While the water is coming to a boil and the pasta is cooking, coat the bottom of a large skillet with olive oil and place over medium heat. Once the oil is shimmering, add the sausage and heat, stirring frequently, until browned, 3 to 4 minutes. Add the olives, stir well to coat, then use a slotted spoon to transfer sausage and olives to a large bowl, leaving the rendered fat and remaining oil in the skillet.
- Add the panko to the skillet and cook over medium heat, stirring frequently, until golden, 3 to 4 minutes. Season with salt and transfer to a small bowl.
- Add the cooked pasta and the pesto to the bowl with the sausage and olives. Stir well. Transfer to serving bowls and top with the panko. Serve.
Nutritional information
Per serving: Per serving, based on 4: 944 calories (percent of calories from fat, 46), 27 grams protein, 101 grams carbohydrates, 5 grams fiber, 48 grams total fat (11 grams saturated), 39 milligrams cholesterol, 1,211 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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