CP’s Franken Peppery Pesto Pasta


We asked our staff to describe their all time favorite pasta dish, and then we mined those dishes for ingredients to build this recipe. The bright pesto and sweet peas are perfect in the creamy wine sauce; crispy fried meatballs add the perfect savory touch.

YIELD 4–6 servings
PREP TIME 20 minutes
COOK TIME 35 minutes

For the meatballs:
Vegetable oil for frying
1 pound hot italian sausage
¼ cup sun-dried tomatoes, diced
1 egg, beaten
1 cup hot and spicy
Breadcrumbs, divided
For the pasta:
1 (8-ounce) jar pesto
2 jalapeños, minced
1 cup heavy cream
½ cup white wine
4 ounces cream cheese, cubed
2 cups frozen peas
¼ cup sun-dried tomatoes, diced
8 ounces cooked cavatelli
Chopped parsley and red pepper
Flakes for garnish

1. Make the meatballs: preheat the oil In a high-walled pot to 375°F.
2. Combine the sausage, tomatoes, egg and ½ cup breadcrumbs in a bowl. Form the mixture into 1-inch meatballs and roll in the remaining breadcrumbs to lightly coat.
3. Fry the meatballs in batches for 3–4 minutes, until cooked through and golden brown. Drain on a paper towel–lined plate and set aside.
4. Make the pasta: in a stockpot over medium, warm the pesto and jalapeños, about 2 minutes. Stir in the cream and wine and bring to a simmer. Add the cream cheese and stir to melt. Add the peas and tomatoes and cook to warm for about 5–7 minutes.
5. Toss the pasta in the pesto and cook until warmed through. Serve hot with the meatballs, garnished with parsley and red pepper flakes.

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