Fresh parsley pesto and feta make for a bright and light dinner. With added garlic chicken sausage, this meal is sure to satisfy hunger. Try using chickpeas for a vegetarian option.
By Taylor Kadlec
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.Print
Taylor Kadlec is a lover of all things food including baking, cooking, and of course, eating. She is a self-taught baker and cook, and she shares her kitchen adventures on her blog Greens & Chocolate, where healthy cooking meets sinful indulgence.