Pea Pesto Pasta by Tara Bench

Work: 20 minutes

l lb pasta
Kosher salt and ground black pepper
12 oz (2 cups) frozen peas, thawed
1 clove garlic
1/2 cup shredded Parmesan, plus 2 tbsp for sprinkling
1/2 cup extra-virgin olive oil
12 oz sweet Italian sausage, casings removed
3 oz (3 cups) baby spinach
1 pint cherry tomatoes, halved

FIRST: Boil pasta in salted water until done, then drain. For the pesto combine 1 cup peas, garlic and Parmesan in a food processor. With motor running, drizzle in the olive oil and blend until mixture is smooth; set aside.

SECOND: In a skillet cook sausage, crumbling it into pieces, until cooked through. Toss together warm pasta, sausage, pea pesto, spinach, remaining 1 cup peas and tomatoes. Season with salt and pepper and extra Parmesan.

Serves 8. Per serving 465 calories, 20g total fat, 4.5g sat fat, 532mg sodium, 52g carbs, 17mg chol, 20g protein, 5g fiber.