Shells with Pesto and Chicken Sausage

Adapted from Real Simple (May 2011)

  • 1/2 pound shell pasta
  • Kosher salt
  • 1/2 pound French green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • 12 oz. fully cooked chicken sausages, sliced into coins
  • 1/3 cup pesto
  • 1/2 cup freshly grated Parmesan cheese
  • Cook the pasta in a large pot of generously salted water according to package directions for al dente. Drizzle a little olive oil over the top to prevent sticking. In the last 3 minutes of cooking time, add the green beans and peas. Reserve about 1/2 cup of the cooking water, then drain the pasta and vegetables.
  • While pasta is cooking, heat olive oil in a large skillet over medium high heat. Add the chicken sausage rounds and cook for a few minutes while stirring frequently. When chicken sausage rounds are browned and fully heated through, remove from the heat.
  • In a large bowl, toss the pasta and vegetables with the sausage, pesto and Parmesan. If the mixture seems dry, add a little of the reserved pasta water to create a thin sauce. Serve immediately.
  • Quick Tips
  • 1. Use any short pasta here. I liked the way the shells enveloped some of the peas and the green beans. Like a surprise inside!
  • 2. This dish was a big hit with adults and kids alike. If you prefer a vegetarian version, substitute a can of drained chickpeas for the chicken sausages.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

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