This is a recipe I found on RealSimple. It's a great fast weeknight dinner - I love the efficiency of boiling the pasta and the vegetables together in one pot. Although the original recipe calls for only 8 oz. of sausage, I use an entire 12 oz. package of Aidell's and the ratio of sausage to other ingredients is just fine.
I wanted more pesto flavor, so I amped up the amount from 1/3 to 1/2 cup. Your mileage may vary here, especially depending on what pesto you use. If the sauce is lumpy or not coating the pasta properly, thin it out with some water, preferably reserved cooking water from boiling the pasta (since this contains gluten). My preferred brand is the Cucina & Amore "Pesto alla Genovese".
Also, remember that Parmesan cheese can be quite salty - don't add extra salt to your sauce until after the cheese goes in!
Chicken sausage with pesto pasta
serves 6
Brown in olive oil for about 6 minutes:
one 12 oz. package of Italian chicken sausage, sliced into 1/4 inch rounds
Boil for 9 minutes:
3/4 pound medium shells pasta
For the last 7 minutes, add to boiling pasta:
1/2 pound green beans, trimmed and cut into 1-inch pieces
For the last 3 minutes, add:
1 cup frozen peas
Drain pasta and veggies. Return to the pot.
Toss with:
1/2 cup pesto (adjust to taste)
1/2 cup shredded Parmesan cheese
salt to taste
if needed: add water to loosen the sauce
Once the seasoning level for the pasta and veggies is right, add in the browned sausage rounds.
