Pesto Orecchiette With Chicken Sausage

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 666 calories
    • 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


  1. Check 3/4pound orecchiette
  2. Check 1/2pound green beans, trimmed and cut into 1-inch pieces
  3. Check 1cup frozen peas
  4. Check 1tablespoon olive oil
  5. Check 8ounces fully cooked Italian-style chicken sausage links, thinly sliced
  6. Check 1/3cup pesto
  7. Check 1/2cup grated Parmesan (2 ounces)


  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).