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Sausage, Feta, and Almond-Parsley Pesto Pasta


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  • Author: Taylor Kadlec
  • Yield: 4-6 1x

Description

Fresh pesto and feta make for a bright dinner. With added chicken sausage, this meal is sure to satisfy hunger. Try using chickpeas for a vegetarian option.


Ingredients

Scale
  • 1012 oz fusilli pasta, or pasta of your choice
  • 4 links chicken sausage (I used roasted garlic chicken sausage)
  • 1/2 cup crumbled feta cheese

For the almond-parsley pesto:

  • 1 cup slivered almonds
  • 2 cups parsley leaves, loosely packed
  • 1/4 cup Parmesan cheese
  • zest of 1 lemon
  • 1/2 tsp salt
  • juice of 1/2 lemon
  • 1/4 cup olive oil

Instructions

  1. Bring large pot of water to boil.
  2. Add pasta and 1 tbsp salt and cook according to package.
  3. Once cooked, save 1/2 cup of pasta water and drain the pasta.
  4. While pasta is cooking, cook the chicken sausages in separate skillet over medium-high heat, according to package, until cooked. Mine took about 8 minutes.
  5. While pasta and sausage are cooking, you can also make the pesto.
  6. Make the pesto by adding almonds, parsley, Parmesan cheese, lemon zest, and salt to food processor.
  7. Pulse until very finely chopped.
  8. Add lemon juice and olive oil and pulse until well combined. You may have to scrape down the edges a couple of times to make sure the olive oil is evenly distributed.
  9. Once pasta and sausage are cooked, combine them in large pot.
  10. Add 1/3-1/2 cup of pesto and 2 tbsp of pasta water.
  11. Stir to combine well. Add more pasta water, 1 tablespoon at a time, as needed. I added about 1/4 cup total just to moisten it a bit.
  12. Serve into pasta bowls and top with crumbled feta.
  • Category: Main
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