Each day, when I would look through the recipes in the August section of Cooking Light, this was not one of the recipes I would think about making. That is until I got down to the end of the month, and I was looking for something quick, easy, and with minimal ingredients—”Spaghetti with Sausage and Parsley Pesto” was the perfect fit.
The unusual thing about this recipe was that instead of using basil for the pesto, it called for parsley. At first I thought it was to make it a healthier option, but then I realized that the healthiness came from substituting the reserved cooking liquid from the pasta in place of oil in a typical pesto. The final product was light a fresh, and it went well with the spicy sausage. I should say, as I mentioned before, I don’t eat pork so I substituted spicy turkey italian sausage for the pork sausage—it was a perfect switch.
Overall, this dish hit the spot for a bunch of hungry people, and I liked the idea of using a low-cal pesto option, but flavor-wise, it wasn’t that remarkable. I don’t think this is one for the memory book.