Description
Fresh pesto and feta brighten this satisfying pasta dish. Chicken sausage adds protein; chickpeas work well for vegetarians.
Ingredients
Units
Scale
- 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