This pesto pasta with chicken sausage is bursting with flavor and a quick weeknight dinner full of healthy fat and protein!
Pesto Bucatini with Chicken Sausage
Ingredients
- 1 package Banza bucatini pasta or any gluten free pasta works
- 1 package precooked organic italian chicken sausage, sliced into rounds
- 1 cup cherry tomatoes, halved
- 2 tablespoons unsalted butter
- salt and pepper
- freshly grated parmesan cheese optional
pesto:
- ½ cup shelled roasted unsalted pistachios
- 1 garlic cloves, minced
- 2 cups packed basil leaves plus more for garnish
- Juice from one lemon juice
- ¾ – 1 cup extra-virgin olive oil
- 1 teaspoon sea salt
Instructions
- Cook pasta according to package instructions until al dente. Save 1/2 cup of pasta water before draining the pasta.
- To a food processor, add the pistachios and process on high until a course meal forms. Next add the garlic, basil, lemon, salt and pepper. With the food processor on, slowly add the olive oil through the top spout until a paste forms, about 1 minute. Turn off and scrape the sides if the bowl and process again until desired consistency. Taste and adjust seasoning.
- In a large saute pan, brown the chicken sausage over medium heat for a few minutes per side, then add the cherry tomatoes and cook for another two minutes. Add the pasta, pesto, pasta water and butter to the saute pan with the chicken and tomatoes and gently toss together with tongs, making sure everything is mixed together. Keep mixing until the pasta water is nearly gone. Taste and add more salt as needed.
- Serve with freshly grated parmesan cheese and fresh basil leaves on top!
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