INGREDIENTS
1 12 ounce package
Al fresco sundried tomato chicken sausage
3/4 cup
Basil, fresh
1 clove
Garlic
1 tsp
Dijon mustard
1 lb
Seashell pasta, small
1 tsp
Black pepper, ground
1/2 tsp
Salt
1 tbsp
Sugar
4 tsp
Olive oil, extra virgin
1/3 cup
Red wine vinegar
1/4 cup
Pine nuts, toasted
1 cup
Parmesan cheese