This recipe is SO good! Broccoli Pesto Pasta with Sausage is truly a game changer! This is a recipe that's a fun and quick and doesn't call for any crazy ingredients. You make your own broccoli pesto from scratch in a food processor, cook up some sausages, boil your pasta - and boom, you've got dinner in under an hour!
What I love most about this recipe is the flavor. The broccoli pesto is garlicky and tastes of summer, the corn and sausage add a beautiful savory flavor, and the sauce is just too good to pass up!
This recipe is the third recipe of the Sicilian-inspired dishes of my partnership with Cost Plus World Market! Last but certainly not least, I have thoroughly enjoyed this project. I got to research different cuisine and be transported to another land through food! Have you ever done something similar? Especially in the midst of the pandemic, to travel, even through food literature, was just so much fun!
lets make this dish!
- We start by adding sausages to a pan and browning them. Then add mushrooms and red pepper and salt and pepper, to taste. Set aside and drain excess oil.
- Make the broccoli pesto by adding broccoli, olive oil, garlic, basil, and lemon juice and pulse until all ingredients pulverized.
- Add ½ cup of broccoli pesto and corn back to a saute pan and cook until corn begins to brown. Add heavy cream and sausages and mushroom and pasta! Then you're done!
After you try this recipe, please feel free to tag me on Instagram or leave a comment below! I hope that you enjoyed this series as much as I did, it's been so much fun to develop these recipes and even more fun to eat them! 🙂
More Recipes You'll love!
- One Pot Casarecce Pasta
- Best Cream Salmon Pasta
- Pesto Carbonara with Crispy Prosciutto
- Pesto Shrimp Pasta
- Kale Pesto and Cheese Stuffed Shells
- Tomato Burrata Pasta
Broccoli Pesto Pasta with Sausage
Ingredients
- 6 mild Italian sausage links
- 2 cups mushrooms, sliced
- 2 tsp red pepper
- 2 cup broccoli, fresh
- 1 tbsp salt
- ½ cup extra virgin olive oil
- 4 cloves garlic
- 1 lemon, juiced
- ½ cup fresh basil leaves
- 1 cup corn
- 1 cup heavy cream
- 1 16 oz Pasta
Directions
- Cut sausage links into chunks and add 1 tbsp of olive oil to a saute pan. Heat oil over medium heat and add sausage links. Add red pepper and salt and pepper to taste. When sausages begin to brown, add sliced mushrooms to the pan and cook until sausages are fully cook. Add sausages and mushrooms to a small bowl and set aside. Discard excess oil.
- In a food processor, add broccoli, garlic, olive oil, salt, basil, and lemon juice. Blend until uniform.
- Add ½ cup of broccoli pesto to a saute pan with corn and saute over medium heat until corn begins to brown. Add heavy cream and reduce heat. Simmer for 5 minutes. Add sausage and mushrooms back into the pan and remove from heat.
- Boil pasta according to package instructions. Add cooked pasta to the sauce and coat pasta in sauce.
- Eat!
Nutrition
check out my last recipe!
Pane Rustico with Sundried Tomatoes
Britney can you freeze left over pesto ?
Of course you can! aabsolutely!
We’re currently making this & have a question. We took the 1/2 cup broccoli pesto mix from food processor to sauté with corn. There’s a lot of broccoli pesto mix in the food processor still . . . do we add that to the pasta at the end?
No, you can save it for future use! 🙂 It's really delicious on sandwiches or on toast with eggs and bacon! I hope that you enjoy this recipe!
In the picture, it looks like there are sun-dried tomatoes in this dish... when are these added?
Those are just for garnish so if you decide to use them, you can add them at the end! 🙂