Pesto Orecchiette With Chicken Sausage

Con Poulos
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
20
minutes
cooking
20
minutes

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)

Directions

  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 as needed to loosen the sauce).
Charlyne Mattox
April 2011

Nutritional Information

  • Per Serving
  • Calories 666
  • Fat 26 g
  • Sat Fat 7 g
  • Cholesterol 67 mg
  • Sodium 913 mg
  • Protein 32 g
  • Carbohydrate 76 g
  • Sugar 5 g
  • Fiber 9 g
  • Iron 4 mg
  • Calcium 291 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments