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Pesto Orecchiette with Chicken Sausage
12 ounces Orecchiette
½ pound green beans, trimmed and cut into 1” pieces
1 cup frozen peas
1 tbs. olive oil
8 ounces fully cooked Italian style chicken sausage links, remove casing and slice thinly diagonally
1/3 cup pesto*
½ cup grated Parmesan or Asiago cheese
Cook 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 pasta and vegetables (note do not rinse) and return them to the pot.
While pasta is cooking, heat the oil in a large skillet over med-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 minutes.
Add the sausage, pesto and cheese to the pasta and vegetables and mix to combine. Of the reserved water add a little if pasta mixture is dry; continue to do so until the desired texture.
*see the pesto sauce recipe at www.savorthefood.com