The pesto recipe makes a little more than what you need, but pesto freezes beautifully and you’ll have parsley pesto ready to go whenever you want. Another recipe note – in my directions I talk about saving the pasta water and adding some in at the end. This naturally thickens any pasta sauce, which really meant that a little bit of my pesto went a long ways. Add the pasta water gradually, until the pasta is coated in the pesto to your liking.
I loved the freshness of the parsley in the pesto and along with the lemon zest and feta – it was a yummy spring dinner. The chicken sausage added some heartiness to the pasta, but I think you could use other meats too, like chicken or shrimp, and I think a can of chickpeas would be a really delicious vegetarian option, too.
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Sausage, Feta, and Almond-Parsley Pesto Pasta
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Fresh pesto and feta brighten this satisfying pasta dish. Chicken sausage adds protein; chickpeas work well for vegetarians.
Ingredients
- 10-12 oz (283-340 g) fusilli pasta
- 4 links chicken sausage
- 0.5 cups (118 ml) crumbled feta cheese
- 1 cups (237 ml) slivered almonds
- 2 cups (473 ml) parsley leaves
- 0.25 cups (59 ml) Parmesan cheese
- 1 lemon zest
- 0.5 tsp salt
- 0.5 lemon juice
- 0.25 cups (59 ml) olive oil
Instructions
- Bring a large pot of water to a boil.
- Add pasta and 1 tbsp salt; cook according to package directions.
- Once cooked, reserve 1/2 cup of pasta water, then drain the pasta.
- Cook the chicken sausages in a separate skillet over medium-high heat (approximately 8 minutes), according to package directions.
- Make the pesto by adding almonds, parsley, Parmesan cheese, lemon zest, and salt to a food processor.
- Pulse until finely chopped.
- Add lemon juice and olive oil; pulse until well combined, scraping down the sides as needed.
- Combine the cooked pasta and sausages in a large pot.
- Add 1/3-1/2 cup of pesto and 2 tbsp of pasta water.
- Stir to combine; add more pasta water, 1 tbsp at a time, until desired consistency is reached.
- Serve in pasta bowls and top with crumbled feta.
Notes
- For a richer pesto, toast the almonds in a dry pan before processing.
- Substitute sun-dried tomatoes for a portion of the parsley for a deeper, more intense flavor.
- Leftovers can be stored in the refrigerator for up to 3 days; the pesto may thicken, so add a splash of olive oil or pasta water before reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 5
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
What kind of sausage works best in this pasta?
Italian sausage, either sweet or hot, is a great match with the feta and almond-parsley pesto. Remove the casing and crumble it into the pan so it browns evenly and distributes through the pasta. 
Can I make the almond-parsley pesto in advance?
Yes, blend the almonds, parsley, garlic, and olive oil up to two days ahead and store it in the fridge with a thin layer of oil on top. It keeps its bright green color longer that way.
Should I add the feta before or after tossing the pasta?
Crumble the feta over the finished dish so it softens slightly from the residual heat but keeps its tangy texture. Mixing it in too early causes it to melt completely and lose its distinct character.
