Pasta with Fennel Pesto and Italian Sausage

May 11, 2020 Comments Off on Pasta with Fennel Pesto and Italian Sausage
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5 from 1 vote
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Pasta with Fennel Pesto and Italian Sausage

This bright and fennel flavored pasta dish comes together quickly and is easily adaptable. You can make this dairy-free by omitting the parmesan and nightshade-free by omitting the tomatoes. Inspired by the fennel pesto from Serious Eats.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Keyword: dairy-free, egg-free, fennel, italian, kelp noodle, miracle noodle, nightshade-free, nut-free, pasta, pork
Servings: 3
Calories: 757kcal
Author: Jenny Ross

Ingredients

  • 1 fennel bulb thinly sliced and separated from stems and fronds
  • 2 anchovy filets or 1 teaspoon anchovy paste
  • 2 cloves garlic
  • 1 teaspoon Dijon mustard optional
  • lemon zest from 1 lemon
  • 1 teaspoon lemon juice or more to taste, 1 lemon
  • 1/4 cup avocado oil more, as needed
  • salt and pepper to taste
  • 1/4 cup Parmesan grated, plus more for serving, omit for dairy-free
  • 1 pound Italian sausage removed from casings and rolled into small meatballs
  • 1/2 cup cherry tomatoes
  • 7 ounce package kelp noodles such as Miracle noodles, rinsed under hot water

Instructions

  • Combine the fennel stems and fronds along with the anchovy, garlic, mustard, lemon, zest, avocado oil, and parmesan, if using in a food processor or other blender. Pulse until well chopped and then blend until smooth pesto forms. Season to taste with salt and pepper and set aside.
  • Heat a large pan over medium high heat. When hot, add a tablespoon of oil and then add the meatballs. Cook until browned on all sides and cooked through, about 10 minutes. Remove the meatballs to a serving bowl and set aside. Do not clean the pan.
  • Add the sliced fennel bulb to the uncleaned pan and sauté until lightly browned and softened, about 10 minutes.
  • While the fennel cooks, roast the tomatoes – line a foil rimmed baking sheet with aluminum and toss the tomatoes with a couple of teaspoons of avocado oil and season with salt and pepper. Broil on high until charred in spots, about 10 minutes. Remove from oven and cool.
  • Add the noodles to the softened fennel and cook for another 5 minutes to remove any excess water. Turn off the heat and remove the pan from the burner. Add the pesto, meatballs, and charred tomatoes and toss to combine. Serve with additional parmesan, if desired.

Notes

Nutrition without Parmesan: Calories: 724 cal, Carbs: 9g, Fiber: 3g, Fat: 66g, Protein: 23g
Nutrition without Tomatoes: Calories: 752 cal, Carbs: 8g, Fiber: 3g, Fat: 68g, Protein: 26g
Nutrition without Tomatoes and Parmesan: Calories: 719 cal, Carbs: 8g, Fiber: 3g, Fat: 66g, Protein: 23g
Nutrition Facts
Pasta with Fennel Pesto and Italian Sausage
Amount per Serving
Calories
757
% Daily Value*
Fat
 
68
g
105
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
122
mg
41
%
Sodium
 
1325
mg
58
%
Potassium
 
760
mg
22
%
Carbohydrates
 
9
g
3
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
26
g
52
%
Vitamin A
 
291
IU
6
%
Vitamin C
 
19
mg
23
%
Calcium
 
259
mg
26
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!

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