| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | November 19 | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 3/4 | lb | Fully cooked turkey sausage |
| such as kielbasa | ||
| cut into1/2-inch | ||
| pieces | ||
| 1 | Red bell pepper, diced | |
| 6 | Mushrooms, about 6 ounces | |
| sliced | ||
| 4 | Green onions, thinly sliced | |
| 3/4 | lb | Linguine, freshly cooked |
| 1/2 | c | Purchased pesto sauce |
| 1/2 | c | Grated Parmesan cheese |
| Additional grated Parmesan | ||
| cheese |
INSTRUCTIONS
Heat olive oil in heavy large skillet over medium-high heat. Add sausage, bell pepper, mushrooms and green onions. Saute mixture until vegetables soften, about 7 minutes. Add pasta, pesto sauce and 1/2 cup Parmesan. Toss until mixture is combined. Season to taste with salt and pepper. Divide pasta mixture among plates. Pass additional Parmesan separately. Serves 4. Bon Appetit November 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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