Orecchiette with Pesto, Brussel Sprouts and Italian Sausage

Orecchiette with Pesto, Brussel Sprouts and Italian Sausage

I’m bringing back a recipe I used to make ALL.THE.TIME. And then one day, poof. It was like I forgot about a favorite dish for a couple years. Well, I was so happy to revive this recipe for Orecchiette with Pesto, Brussel Sprouts and Italian Sausage. The herbacious sauce paired with the crunchy roasted brussel sprouts is a winning combination. And The {turkey} Italian sausage adds a good blend of spice and of course the protein for the dish.

Pesto is such an easy sauce to make it’s almost laughable. I honestly don’t know why we don’t consume it more in my household. If you’re looking to impress dinner guests, pesto is an easy way to please. Its simply blending ingredients in one swoop and tossing with your favorite pasta. I chose Orecchiette because I love how the ear shaped pasta catches pockets of sauce. It bursts with every bite full.

And as always, I’m encouraging the ways to indulge in this dish!

  • As Sunday Supper. It’s warm, hearty, and will yield leftovers for the week!
  • The wine experts say a glass of Savingnon Blanc is the perfect pairing with pesto

Now that I’m pregnant, I’m not personally pairing my dishes with wine. But, I”m still happy to share what I would be drinking if I could!

Now Mangia!!!

…all for the love of the dish

Missy

4

Orecchiette with Pesto, Brussel Sprouts and Italian Sausage

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4-6 servings

Ingredients

  • For the Pesto
  • 4 cups basil
  • 1/2 cup olive oil
  • 1/3 cup grated parmesan cheese
  • 1/3 cup pine nuts
  • 3 cloves garlic
  • salt and pepper to taste
  • For the Pasta
  • 1lb Orecchiette
  • 3 cups brussel sprouts
  • 3 tbsp olive oil
  • 6 Turkey Italian Sausage Links, Sliced
  • 1/2 tsp each salt and pepper

Instructions

  1. Preheat oven to 400 degrees.
  2. Wash, cut off hard stem ends of brussel sprouts and halve. Toss them with 2 tbsp olive oil and 1/2 tsp each salt and pepper. Pour on a foil line baking sheet
  3. Bake for 25-30 minutes. Put aside.
  4. Bring a large stock pot of salted water to boil.
  5. Meanwhile, heat 1 tbsp olive oil over medium high heat in a large pan. Add Turkey sausage and cook until all pink is gone and sausage has a crispy exterior.
  6. Add all Pesto ingredients to a blender and pulse until smooth. Adjust flavor with salt and pepper to taste.
  7. Add orecchiette to boiling water and cook 10-12 minutes or until al dente. Reserve 1/2 cup of pasta water before draining pasta.
  8. Pour the pasta, the pasta water back in the stock pot. Add the pesto, italian sausage, and roasted brussel sprouts. Toss until all is mixed together.
  9. Top with parmesan cheese and serve.
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