Use the hot grill to grill garlic bread or heat focaccia to accompany this easy
and hearty summer dish. Toss fresh garden tomato wedges lightly with a vinaigrette
to serve alongside. Grill fresh peaches over dying coals, brush with butter and
brown sugar and serve on top of vanilla ice cream.
12 ounces Italian sausage links
8 ounces farfalle pasta OR other small pasta
shape, cooked and drained, kept warm
1/2 cup basil pesto, purchased or homemade
1/2 red bell pepper, seeded and diced
2 ounces Parmesan cheese, grated
Prepare medium-hot fire in grill; grill sausage directly over fire, turning to
cook and brown evenly, about 10-12 minutes, until internal temperature on a thermometer
reads 160 degrees F.
Remove from fire and set aside.
In large shallow bowl, toss farfalle and pesto; toss to coat evenly.
Slice sausage into rounds and add along with diced red pepper and cheese.