Pesto orecchiette with chicken sausage

By brandymarshall

Ingredients

• 12 oz orecchiette
• 1/2 lb green beans, cut into 1 inch pieces
• 1 cup frozen peas
• 1 tblsp olive oil
• 8 oz cooked Italian-style chicken sausage links, thinly sliced
• 1/3 cup pesto
• 1/2 cup grated Parmesan (2oz)

Preparation

Step 1

Cook the pasta according to directions, adding the green beans and peas during the last 3 min. of cooking. Reserve 1 cup cooking water; drain the pasta and vegetables and return them to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6-8 min. Add the sausage, pesto, Parmesan, and 1/2 cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water if the pasta seems dry).