I love pasta salad ANY time of the year but it's especially a summer BBQ side dish favorite. Here's a new one - Pesto Orecchiette with Chicken Sausage - for you to test out that could even include sausage cooked on the grill! What you need:
- 12 ounces orecchiette or similar pasta (we used shells)
- 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
- 1/3 cup pesto
- 1/2 cup grated Parmesan (2 ounces)
[caption id="attachment_2457" align="aligncenter" width="475"] 8 oz Fallen Leaves Square Dessert Bowl
Cook the pasta in accordance with the instructions on the package, adding the green beans and peas during the last 3 minutes of cooking. Save 1 cup of the cooking water for later before draining the pasta and vegetables. Put them back in the pot. While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Cook the sausage, turning occasionally, until browned, 6 to 8 minutes - or, if you so choose, fire up the grill instead! Just be sure to slice the sausage AFTER they're grilled if that's the route you go. Mix the sausage, pesto, Parmesan, and 1/2 cup of the reserved cooking water to the pasta and vegetables and toss together. Add more cooking water if the pasta seems dry. Serve with one of our sustainably produced, biodegradable Fallen Leaves plates and bowls.
Complimentary Smarty Products:
For this and other appealing appetizers, start following our Appetizers and Dips board on Pinterest!
Party on, Smarties! Ashley