| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 3/4 |
lb |
Fully cooked turkey sausage; (such as kielbasa), |
|
|
; cut into1/2-inch |
|
|
; pieces |
| 1 |
|
Red bell pepper; diced |
| 6 |
lg |
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
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