Pesto Tomato Pasta


Servings: 6-8

Est. Calories per serving:  480-640

  • 4 cups uncooked preferred Kaslo Sourdough Pasta
  • 3 Italian sausages (I prefer spicy!)
  • 3/4 cup full fat ricotta
  • 1 bunch kale (roughly 6 cups torn and packed tightly)
  • 2 cups Classico Sweet Basil Marinara
  • 2tbsp. Classico Pesto
  • 1/2 cup sun dried tomatoes
  • 5-6 cloves garlic
  • Handful parmesan cheese (about 3/4 cup)
  • 2tbsp. olive oil
  • 1tsp. Italian seasoning
  • Salt and pepper to taste

For Vegetarian:


  1. Before anything else, preheat your oven to 350°, and put your pasta water on to boil. But do not cook your pasta until we get to it in the recipe, further along. It cooks very fast!
  2. Remove casings from sausage links, and roll sausages into mini meatballs. If using Yves Veggie Grounds, just make sure they are thawed – you don’t need to do anything with them until later in the recipe.
  3. Add them to your pan, along with 1tsp olive oil. Lightly sauté on medium-low heat for 5 minutes, turning once. Remove from pan, drain and set aside.
  4. Mince garlic, and add to the now empty pan.
  5. Wash your kale, tear into bite size pieces – and massage the heck out of it!
  6. I’m not kidding! Kale can be quite tough, and massaging it tenderizes it and allows more moisture in while cooking. Massage and tear! Once your kale is ready to go, sauté your garlic in 1 tbsp of oil for 3 minutes on low heat, stirring to prevent burning. Be careful not to overcook your garlic, it’s better to undercook it (it will cook more with the kale).
  7. Add your massaged kale to the pan, and cook covered for 8 minutes on medium-low heat. After 8 minutes, cook uncovered for 2 minutes to ‘crisp’ your kale and reduce any moisture in the pan.
  8. Is your pasta water ready to go now? Go ahead and add your pasta! Cook according to package directions. Using the classic radiatori, it only takes 5 minutes, be careful not to over-cook.
  9. Strain, and let sit while we prepare a baking dish below.
  10. In a large baking dish, spread your 2 cups of sweet basil marinara (or preferred sauce).
  11. Top with your Kaslo Sourdough pasta.
  12. Next, add your sausage bites or spoonful’s of your Yves Veggie Grounds.
  13. Next, add dollops of fluffy ricotta! My fave.
  14. Top that with sun dried tomatoes sliced into strips.
  15. And spoonful’s of pesto! If you’re like me, add extra pesto.
  16. Next, drizzle any ‘naked’ noodles with olive oil (about a tbsp worth), and sprinkle with Italian seasoning. Finish with parmesan petals!
  17. Pop the whole thing into the oven for 10-15 minutes to heat through, until just golden brown. Be careful not to overcook, you do not want the ‘naked’ oiled and seasoned noodles to burn.
  18. Serve with your favourite red wine. This Sandhill Wines Cabernet Merlot is an excellent pairing!
  19. You can serve with salt and pepper or extra cheese, but I don’t think you’ll need it! This pasta is bursting with flavour, from the Italian sausage, pesto, garlicky kale, and of course – the perfectly tender sourdough pasta that sauce clings to like no other!

See full blog post by Jamie Krause here. 

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