Ingredients
1/3 cup low-fat mayonnaise
2 tblsp prepared basil pesto
8 oz. dried rotini pasta (spiral shape)
1 link Broken Arrow Ranch Venison Smoked Sausage (about 6 oz.)
1/2 cup sun-dried tomatoes, not oil packed, reconstituted in water
1/3 cup sliced green olives
2 tblsp fresh basil, cut fine, divided
Parmesan cheese, to sprinkle on top

Mix the mayonnaise and the basil pesto. Prepared pesto can be found in most supermarkets in the refrigerated section with the fresh pasta. Set this sauce aside. To reconstitute the sun-dried tomatoes put them in a glass container and add 2 tablespoons of water, cover the dish, and microwave on high for 15 seconds. Leave the dish covered while preparing the remaining ingredients.

Cook pasta according to package directions and drain well. For this recipe we recommend a “hearty” pasta, such as rotini, bow tie, or penne rigate, rather than a delicate pasta such as angel hair.

Cut the venison sausage in half lengthwise and then slice into 1/4 inch pieces. Heat a non-stick pan over medium-high heat and lightly brown the sausage pieces. The venison sausage can also be cooked whole on the grill and then cut up into bite size pieces. Any of the Broken Arrow Ranch brand sausages can be used in this recipe. Just be sure to follow proper cooking instructions for cooked and non-cooked sausages. (page 4-5)

When all the ingredients are cooked, put drained pasta in a large bowl and add pesto-mayonnaise. Mix well. Then add venison sausage, sun-dried tomatoes, green olives and fresh basil. Mix well again. Garnish with grated Parmesan cheese and the remaining tablespoon of finely chopped fresh basil. Can be served at room temperature or chilled.

Serves 4 - 6.

Broken Arrow Ranch