Pesto Orecchiette with Chicken Sausage

This is a really quick and easy weeknight dinner (also part of the Week 4 Menus)

Pesto Orecchiette with Chicken Sausage

Prep time: 20min, Serves 4-6

12 oz Orecchiette
1/2 lb green beans, trimmed and cut into 1 inch pieces (Or 1/2 lb froz)
1 cup frozen peas
1 Tablespoon Olive Oil
8 oz fully cooked Italian-style chicken sausage links, thinly sliced
1/3 cup prepared pesto
1/2 cup grated Parmesan (2oz)

  1. Cook the pasta according to the package directions, adding the green beans and peas during the last 3 min of cooking.
  2. Reserve 1 cup of the coking water; drain the pasta and vegetables and return them to the pot.
  3. Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the sausage and cook, turning occasionally, until browned, 6 to 8 min.
  4. Add the sausage, pesto, Parmesan, and 1/2 cup of the reserved cooking water to the pasta and vegetables and toss to combine. (Add more coking water if the pasta seems dry)


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