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12 ounces Italian sausage links
8 ounces farfalle or other small pasta shape, cooked and drained, kept warm
1/2 cup basil pesto, purchased or homemade
1/2 red bell pepper, seeded and diced
2 oz. grated Parmesan cheese
Fresh basil, chopped
Prepare medium-hot fire in grill; grill sausage directly over fire, turning to cook and brown evenly, about 10-12 minutes.
Remove from fire and set aside.
In large shallow bowl, toss farfalle and pesto; toss to coat evenly.
Slice sausage into rounds and add along with diced red pepper and cheese.
Garnish with chopped fresh basil.
Use the hot grill to grill garlic bread or heat focaccia to accompany this easy and hearty summer dish. Toss fresh garden tomato wedges lightly with a vinaigrette to serve alongside. Grill fresh peaches over dying coals, brush with butter and brown sugar and serve on top of vanilla ice cream.
Calories 720 calories; Protein 30 grams; Fat 46 grams; Sodium 1080 milligrams; Cholesterol 90 milligrams; Saturated Fat 16 grams; Carbohydrates 46 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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