Pesto Pasta with Chicken Sausage
Picture and recipe adapted from Real Simple Magazine
1 lb box pasta
1/2 lb green beans, trimmed and cut into 1 inch pieces
1 cup frozen peas
8 oz mushrooms sliced
8 oz fully cooked Italian style chicken sausage links, thinly sliced
2 Tb. olive oil
8 oz jar of pesto
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 sliced mushrooms and cook, turning occasionally, until browned, 6 to 8 minutes.
3. Add the sausage, pesto, 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).