Food & Cooking Recipes Quick & Easy Recipes Penne with Spinach Pesto and Turkey Sausage By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 4, 2019 Print Share Share Tweet Pin Email Photo: Sidney Bensimon Prep Time: 25 mins Total Time: 35 mins Servings: 4 Spinach takes center stage here: it serves as the base for the super-green pesto, along with basil and peas, and leaves are crisped in the oven for the topping. Coins of roasted Italian turkey sausage add heft but can be omitted if you want to go vegetarian. Ingredients 7 cups packed curly spinach leaves, well washed and dried 2 cups packed fresh basil leaves 1 tablespoon fresh lemon juice 1 ½ cups frozen peas, thawed ⅓ cup extra-virgin olive oil, plus more for drizzling ⅓ cup grated Parmesan, plus more for serving Kosher salt and freshly ground pepper 12 ounces sweet Italian turkey sausage (3 to 4 links) 1 pound short pasta, such as penne rigate Directions Preheat oven to 450 degrees. In a food processor, combine 4 cups spinach, basil, lemon juice, 1/2 cup peas, and olive oil; process until combined. Pulse in cheese; season with salt and pepper. Using kitchen shears, snip sausage into 1-inch pieces. Drizzle with oil; roast on a rimmed baking sheet until undersides are brown, 7 to 8 minutes. Flip and push to one side. Lightly drizzle remaining 3 cups spinach with oil; season with salt and pepper. Scatter evenly over other half of sheet; roast until sausage is cooked through and spinach is crisp, 5 to 6 minutes more. Meanwhile, cook pasta in a pot of salted boiling water according to package directions. Drain, reserving 1 cup pasta water. Return pasta to pot; add pesto, sausage, remaining 1 cup peas, and pasta water, 1/4 cup at a time, until evenly coated. Season with salt and pepper. Serve, topped with crisped spinach, more cheese, and a drizzle of oil. Print