Veal and Italian Sausage with Creamy Pesto

We visited a new Italian restaurant and enjoyed a very different style of serving as well as some wonderful new recipes.  The food was served family style, and this dish was unique.  We studied the ingredients and when we got home, we wrote down what we figured was in the entree.  We made a good guess, and now enjoy this wonderful Italian dinner at home. We also found a way to make it simpler. Before you follow the two Pesto Sauce recipes, read the tip at the bottom. You can make your own from packaged sauces, and it saves you time.  Hope you enjoy this in your own home.

1 red pepper
1 Tablespoon Olive Oil
2 cloves garlic, peeled and minced
½ pound ground veal
½ pound Italian Sausage, removed from its casing
12 to 16 ounces of pasta (I like bowties)
1 recipe Creamy Pesto Sauce ( see recipe below)
In a large pot boil water for pasta.
Clean and slice red pepper into strips.
Add olive oil to frying pan and sauté red pepper until fork tender and set aside.
Add minced garlic to frying pan and then add veal and sausage.
Cook until no longer pink.
Cook pasta el dente. Drain and place on serving platter.
Drain grease from meat, place on top of pasta and then add Creamy Pesto Sauce.
Garnish with red pepper strips.

Pesto Sauce: (needed to prepare the creamy pesto)
2 cups loosely packed basil leaves
1/2 c olive oil
3 Tbsp pine nuts (or walnuts)
2 or 3 cloves of garlic, peeled
1 tsp salt
 1/2 c fresh parmesan cheese
3 Tbsp butter, room temperature
1 Tbsp boiling water from cooking pasta

 Put basil, oil, nuts, garlic, and salt in blender or
food processor and reduce to paste. Scrape bowl
and stir in cheese and butter. Just before serving
add the water.

Creamy Pesto Sauce
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
Either sauce can be mixed with 12 to 16 ounces of your favorite pasta cooked el dente.

No time to prepare the sauce? You can substitute 1 McCormick Pesto and 1 McCormick Creamy Pesto sauce mixes. Just use both mixes, but follow the directions for the Creamy Pesto, increasing the oil by 3 Tablespoons.

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