Pesto Orecchiette With Chicken Sausage

By DenaK

Ingredients

• 3/4 pound 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)

Preparation

Step 1

Directions

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 as needed to loosen the sauce).