This is a really quick and easy weeknight dinner (also part of the Week 4 Menus)
Pesto Orecchiette with Chicken Sausage
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)
- Cook the pasta according to the package directions, adding the green beans and peas during the last 3 min of cooking.
- Reserve 1 cup of the coking 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 min.
- 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)