This recipe is one of our favourites and we've made it a million times! Emailed right from Calabria, from my girlfriend's Italian grandmother. Luscious walnut pesto with al dente cooked pasta, fresh green beans, and new baby potatoes transforms a few fresh ingredients into a spectacular meal.

This pasta is a little tricky in its one-pot nature. Please follow time exactly and test the potatoes to ensure doneness. Potatoes and pasta should be al dente. Once you have your time down you will love how simple it is to cook altogether. It's sure to become a family favourite.

Gluten free, use gluten free pasta and ensure sausage is gluten free.

For vegetarian, leave off sausage.

Recipe Mari Loewen. Styling Kari Wardrop. Photography Karen Harrington.

Recipe Mari Loewen. Styling Kari Wardrop. Photography Karen Harrington.

Walnut pesto pasta 2
  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings

Ingredients

  • 1 package linguine pasta
  • 4 Italian sausages (mild or hot)

Walnut basil pesto

  • 1/2 cup walnuts

  • 3 cloves garlic, peeled

  • 1/2 cup Parmesan cheese, grated

  • 1 cup fresh basil leaves

  • 1/2 cup extra-virgin olive oil

  • 12 new baby potatoes

  • 1/2 pound green beans, Frenched (see note in directions)

  • Coarse salt and cracked black pepper

Preparation

For pesto, place garlic, walnuts, Parmesan cheese, and basil in the bowl of a food processor and pulse until puréed; about 1 minute. With food processor running, gradually add olive oil until just emulsified. Set aside.

For Italian sausage, preheat oven to 400°F. Place sausages on parchment-lined baking sheet and bake for 15 minutes or until done.

Meanwhile, in large stock pot, bring potatoes to boil until slightly tender, about 5 minutes. In the same pot, add pasta and continue cooking another 7 minutes. Add green beans to the pot and cook 1 more minute. Remove from heat and drain, reserving 1 cup liquid. Toss with pesto and serve immediately. Season with salt and pepper; serve immediately with sausages.

Note: To "French" green beans, trim ends and slice in half. This is a more delicate way of serving green beans, and more visually pleasing as well.