Pesto Orecchiette with Chicken Sausage
This is a quick and healthy weeknight meal. It reheats very well for leftovers.
- 12 ounces orecchiette pasta (I usually use shell pasta as a substitute)
- 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 (I use 4 links)
- 1/3 cup pesto
- 1/2 cup grated Parmesan (2 ounces)
I use Trader Joe's Spinach, Fontina, and Roasted Garlic Chicken Sausage in this recipe. It really takes it over the top!
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