Squid ink spaghetti with pesto and buffalo mozzarella
Ingredients
- 1 package squid ink spaghetti
- 1 buffalo mozzarella, sliced
- 4 Italian sausages, casings removed
- 1 teaspoon chili flakes
Pesto:
- 3 cups fresh basil leaves
- 4 cloves roasted garlic
- 4 tablespoons roasted pecans
- 1 lemon, juiced and zested
- 3 tablespoons olive oil
- Kosher salt and pepper to taste
Directions
- To make the pesto, add basil, roasted garlic, toasted pecans, lemon juice, olive oil, salt and pepper to a food processor and blitz until well combined. Set aside.
- Add Italian sausage to a pan over medium high heat and cook until crumbly, about ten minutes.
- To a large pot of salted water add spaghetti and cook for eight to nine minutes, drain and reserve 1/2 cup cooking water. Return the pasta to the pot, add the pesto, Italian sausage and chilli flakes. Mix to combine. Add a little bit of the cooking liquid to create a sauce.
- Divide pasta into bowls, top with a few slices of buffalo mozzarella. Enjoy!
