Basil Pesto Linguine

Basil Pesto Linguine - plated

Are you familiar with Andouille sausage, which has its origins in Brittny, France. It is a smoked meat using pork.

The sausage is used in used in Louisiana Creole culture. It is a sausage much like Mexican style chorizo as some Andouille sausage makers also use the gastrointestinal system of the pig.

Andouille is made from smoked pork, garlic, pepper, onions, wine, and seasonings.

Most Andouille is made from a Boston Butt roast. The sausage is doubled smoked, as once the casing is stuffed, it is smoked again.

Andouille is not a high fat sausage, with lots of pepper flavor, though it has a slight heat to it.

Basil Pesto Linguine

16 ounces of cooked linguine

1 lb. of chicken breasts, about 2, skinless and boneless

2 Andouille sausage links, about ½ pounds

½ cup fresh basil pesto (link here for recipe – History of Pesto Sauce)

15 cherry tomatoes (about), sliced in half to measure 1 cup

Cook linguine according to package instructions.

Meantime, slice chicken breasts horizontally 2 to 3 times, depending on thickness of the breast meat. Cut slices into 1-inch chunks, set aside.

cooking andouille sausage

Place a large frying pan over medium heat and add 2 tablespoons of avocado oil.

Next slice links down the middle and remove meat and place into pan and start moving meat around with a spatula, so meat falls apart into small chunks.

sausage, chicken meat with basil pesto

Now add chicken, and continue to cook, until both meats are cooked, and chicken is no longer pink, but oblique. Next add basil and mix in.

meats and cheery tomatoes

Now add tomatoes and cook until tomatoes skins start to wrinkle, about 5 to 7 minutes.

Basil Pesto Linguine - close up

Add cooked linguine and mix meat and pasta together.

Basil Pesto Linguine - plated

Place pasta onto a serving platter, then plate and serve.

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7 thoughts on “Basil Pesto Linguine

      • I’ve only had it once (just today), but I felt certain that its not a typical pesto sauce. I think they’ve added a little sesame oil (or maybe substituted sesame for olive oil) and soy sauce in place of salt – at least thats what my taste buds and nose were telling me. That also makes sense that the chef might put an Asian spin on the pesto. In any case, its one of the best dishes I’ve ever had.

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