Pesto Orecchiette with Chicken Sausage
- 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
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).