Pesto Orecchiette with Sausage

Pesto Orecchiette with  Sausage

INGREDIENTS

  • 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)

DIRECTIONS

  • 1

    Cook the 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 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 1/2 cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water if the pasta seems dry).