As a busy mom I'm always on the lookout for yummy recipes that are not only (mostly) healthy, but are fast and easy to make. I just don't have the time to make labor intensive meals anymore. When I find recipes that impress me I like to pass them along to others in hopes of spreading the food joy.
I found this recipe for Pesto Orecchiette with Chicken Sausage on pinterest. I freaking LOVE pinterest! When I first heard about it I was like "That's really stupid. What's the point in that?!". Now I'm a pinterest addict and the hubs agrees that pinterest has been very good for our tummies. So back to this recipe. It was a huge hit in my household. Corb.en gobbled it up and he is a stinker about trying new things and won't eat vegetables. My husband said it looked like something from a gourmet restaurant and took all of the leftovers to work.
A few notes: My grocery stores don't carry orecchiette pasta, so I substituted for farfalle (bowtie) and my husband requested beef sausage instead of italian sausage.
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
1. Cook the pasta according to the package directions, adding the green beans and peas during the last three 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 if the pasta seems dry).
I really hope you try and enjoy this recipe. It was so good! I'll be posting another super easy recipe that my husband has declared as a new staple in our house.