Pesto Orecchiette With Chicken Sausage
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
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)
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 if the pasta seems dry).
Nutritional Information
- Per Serving
- Calories 666
- Fat 26g
- Sat Fat 7g
- Cholesterol 67mg
- Sodium 913mg
- Protein 32g
- Carbohydrate 76g
- Sugar 5g
- Fiber 9g
- Iron 4mg
- Calcium 291mg
What does this mean? See Nutrition 101.
Quick Tip
This recipe is also delicious with Italian sausage. Remove it from the casing and cook until no longer pink before adding
it to the pasta and vegetables.
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