Spaghetti with parsley pesto and sausage

Ingredients

• Spaghetti

  dry, enriched

  8 oz or 227g

• Italian sausage

  pork, raw

  4 oz or 114g

• Garlic

  raw

  1 clove or 3g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  ½ oz or 15g

• Parmesan cheese

  shredded

  ¹⁄₁₆ cup or 5g

• Parsley

  raw

  ¹⁄₁₆ cup or 4g

• Salt

  table

  3 tsp or 18g

Directions

1. Cook spaghetti al dente according to Box directions. reserve 3/4 cup liquid
2. Heat a large heavy skillet over medium high heat. Add Italian sausage to Pan saute 6 minutes or until browned stirring to crumble. Remove sausage from Pan reserving drippings drain on paper towels. Add garlic to drippings in Pan salte one minute stirring constantly. Add half cup reserved cooking liquid to Pan bring to a boil scraping Pan to loosen Browning bits. Stir in 2 tablespoons Olive oil cook 30 seconds stirring constantly with a whisk. Add pasta to Pan cook 1 minute tossing to combine remove from heat.
3. Combine about 2 tablespoons cheese and 4 and 3/4 cups parsley leaves in a food processor process until finally ground. With motor running add remaining 1/4 cup cooking liquid and remaining 2 tablespoons Olive oil process until smooth.
4. Add parsley mixture and salt to pasta toss well to coat divide pasta mixture evenly. Top pasta with remaining parsley and cheese