Homemade Pesto Pasta With Chicken Sausage and Roasted Brussels Sprouts
- Yield 4
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Homemade Pesto Pasta With Chicken Sausage and Roasted Brussels Sprouts is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
- 3 Tbsp. olive oil, divided
- 1/2 tsp. Kosher salt
- 1/2 tsp. freshly-ground black pepper
- 1 lb (16 oz.) orecchiette (or any pasta)
- 4 chicken sausage links (I used spicy Italian), sliced into 1/4″ thick coins
- 5 cloves garlic, peeled and thinly sliced
- 1/3 cup pesto
- Parmesan cheese, for serving
Method
Warm oven to 400 degrees F. In a large bowl, mix together brussels sprouts, 2 Tbsp. Olive oil, salt and pepper. Gently stir until well-combined.
Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Bake for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. (the cook batch of tiny sprouts only took about 12 minutes to cook.) Remove from oven and keep nearby.
While that cooks, heat the remaining olive oil in a skillet over medium-a hot burner. Tip in the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Tip in the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.
Leave the pasta in generously-salted boiling water until al dente according to the package directions. (the cook begin heating the cook water while preparing the brussel sprouts, and added the pasta to the boiling water just after beginning to cook the sausage.) Once the pasta is cooked, pour off the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts. Tip in in some of the reserved pasta water if needed for extra moisture.
Plate warm, and sprinkle with freshly-grated Parmesan cheese.
