| 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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