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Pesto Orecchiette with Chicken Sausage


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Rate this recipe 4.5/5 (19 Votes)


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


Preparation time 20mins
Cooking time 20mins


Step 1

Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the 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 to 8 minutes.

Add the sausage, pesto, parmesan, and ½ cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water if the pasta seems dry).

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