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Ingredients
Pasta with Cream Cheese, Sausage, Olives and Pesto
- For the pasta
- 400 grams Tagliatelle
- salt
- For the pesto
- 40 grams Pine nuts
- 1 bunch Basil (approximately 50 grams)
- 1 garlic clove
- Sea salt
- 2 Tbsps freshly grated Parmesan
- 100 milliliters olive oil
- freshly ground peppers
- For the sauce
- 1 garlic clove
- 250 grams cream cheese
- 150 grams Yogurt (0.1% fat)
- 1 Tbsp freshly chopped parsley
- salt
For the pesto, slowly toast pine nuts in a dry skillet. Remove and let cool. Rinse basil and shake dry, pluck leaves off the stem. Peel garlic. Crush garlic, a little salt and pine nuts in a mortar. Add basil, grind and add finely grated Parmesan. Grind and then move everything to a bowl. Gradually incorporate oil until a thick pesto forms that will coat a spoon. Season with salt and pepper.
For the sauce, peel garlic and mince. In a bowl, mix garlic with cream cheese, yogurt and parsley until smooth. Season with salt.
Rinse lettuce, spin dry and cut into strips. Rinse scallions, trim and cut into 2-3 cm (approximately 1 inch) long pieces. Cut sausage into slices and fry in a pan with hot oil for 1-2 minutes. Add olives, scallions and lettuce to pan and allow to become hot. Mix in drained noodles and pesto and arrange on plates. Sprinkle with Parmesan and serve with the sauce.