Monday, April 25, 2011

Pesto Orecchiette With Chicken Sausage

Found in Real Simple.

Two things made me need this recipe in my life. First, I love weird shaped pasta. Spongebob mac and cheese? Hell yes. Weird little circle things? I'm in. Second, I'll eat damn near anything with pesto on it. I wanted to add asparagus to it, but that crap is like $4/bundle right now!! Eff that.


  • 12 ounces orecchiette (like little discs)
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces (I used frozen ones from Trader Joe's)
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • 8 ounces fully cooked Italian-style chicken sausage links, thinly sliced
  • 1/3 cup pesto (I used the jarred pesto from Trader Joe's)
  • 1/2 cup grated Parmesan (2 ounces)


  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 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). 

Ok, that pic looks kinda gross. Mostly because my green bowl blends in the green sauce and is all kinds of tacky 70's-y. I assure you, however, that it's REALLY REALLY GOOD! Super good. I think you could put broccoli or asparagus or other green things in it. 

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