Pesto Spaghetti with Keilbasa and Red Peppers

I like experimenting (especially when supplies start running low).  I used my go-to pesto recipe.

I'd give it an 8.5 out of 10 :) 

For Pesto

1 bunch of basil, washed and dried

1/4 cup pine nuts, roasted

1/4 cup parmesan reggiano

3 garlic cloves, peeled

1/4 - 1/2 cup olive oil, extra virgin

salt and pepper

For Pasta

1 lb keilbasa, any kind

1 large red pepper

1 lb spaghetti

2 garlic cloves, peeled and smashed

parmesan, for garnish


1. Fill a large dutch oven with cold water and liberally season with salt. Drop smashed garlic into water. Place over high heat. Preheat boiler. 

2. Meanwhile, place basil, pine nuts, parmesan, garlic and salt and pepper in food processor. Pulse until roughly chopped.  With machine running, slowly add olive oil until mixture becomes slightly soupy, but still holds a shape. Reserve. 

3. Heat a large pan over medium high heat. Add keilbasa and sauté until lightly browned and cooked thru. 

4. Place red peppers on a wire rack on rimmed baking sheet. Place baking sheet on top level of oven and broil until red pepper skins are very charred. Carefully remove peppers and place in a ziplock bad. Seal and allow to cool. When cool enough to touch, remove charred skin and mince. 

5. When water comes to a boil, place spaghetti in water and stir constantly. Cook until spaghetti is almost al dente (usually 1 minute less than package instructions). Drain and return spaghetti to pot. 

6. Mix in the pesto until mixed throughout. Add keilbasa and red peppers and stir to combine. 

7. Serve with extra parmesan.