Pesto Orecchiette With Chicken Sausage

By melanieroe

Serves 4
Hands-On Time: 20m
Total Time: 20m

Per serving:
666 calories; 26 g fat (7 g saturated fat); 67 mg cholesterol; 913 mg sodium; 32 g protein; 76 g carbohydrates; 5 g sugar; 9 g fiber; 4 mg iron; 291 mg calcium.

Ingredients

• 12 ounces orecchiette
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1 tablespoon olive oil
• 8 ounces fully cooked Italian-style chicken sausage links, thinly sliced
• 1/3 cup pesto
• 1/2 cup grated Parmesan (2 ounces)
• Side: garlic bread

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

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.
2. 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.
3. 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).