To thank some friends for allowing me to watch the Olympics, I made them a dinner from a recipe I found on Pinterest. (If you don't know what Pinterest is.... check it out. It has encouraged me to all sorts of things- make things, cook more, be better organized!)
This dinner was delicious- fresh with a bunch of veggies. The biggest surprise was the chicken sausage- I have never had it before and it was AMAZING!
I added shitake mushrooms and cherry tomatoes to this recipe and maybe some love!
I strongly suggest you try it!
Check it out on Real Simple
Ingredients
- 12 ounces orecchiette
- 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)
Directions
- 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.
- 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.
- 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).
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