Creamy red pepper pasta with sausage

Instructions

Prep day

1. In a pan, dry-roast the pine nuts until golden brown. Add them to a small blender with the drained red peppers, garlic, olive oil, and parmesan. Blend until combined. Transfer to an airtight container and store in the fridge for up to 5 days.
2. Heat a pan with vegetable oil and add in the sausages. Cook them over medium-high heat for 1 minute on each side until golden brown. Then, turn down the heat and cover with a lid. Cook for 10 more minutes, flipping them half-way through. Let cool and transfer to an airtight container. Store in the fridge for up to 3 days.

Serving day

1. Bring water to a boil. Cook the pasta according to package directions.
2. In the meantime, cut the sausages into 1.5 cm slices. Reheat them in a pan over low heat. When warm, add in the pesto and cream. Stir until a sauce forms.
3. Add in the cooked and drained pasta. Serve with fresh basil and more parmesan cheese.

Recipe: Cookingwithelo