Description
A quick and delicious Chicken Sausage Pesto Pasta recipe perfect for busy weeknights. This comforting dish combines savory Italian chicken sausage, fresh pesto made from basil and pine nuts, juicy tomatoes, and mozzarella balls, tossed with pasta for a flavorful and satisfying meal.
Ingredients
Scale
Pasta
- 4 cups pasta, cooked
Chicken Sausage and Vegetables
- 3 Italian chicken sausages
- 1 cup tomatoes
- 1 cup mozzarella balls, cut in half
Pesto Sauce
- 2 cups fresh basil
- 1/4 cup pine nuts
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1/4 cup grated parmesan
- 2 garlic cloves
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Optional Toppings
- Additional fresh basil
- Grated parmesan
Instructions
- Cook Pasta: Begin by cooking your pasta according to the package directions until al dente. Once cooked, drain and set aside to cool slightly.
- Make Pesto: In a blender or food processor, combine fresh basil leaves, extra virgin olive oil, garlic cloves, lemon juice, grated parmesan cheese, pine nuts, sea salt, black pepper, and garlic powder. Blend until the mixture is smooth and creamy to form the pesto sauce.
- Cook Sausages: Cook the Italian chicken sausages according to package instructions, usually by pan-searing or grilling until fully cooked through. Once done, slice the sausages into bite-sized pieces.
- Combine Ingredients: In a large bowl, mix the cooked pasta, halved mozzarella balls, chopped tomatoes, and sliced chicken sausage, ensuring they are evenly distributed.
- Add Pesto: Pour the freshly made pesto sauce over the pasta mixture and toss gently until everything is well coated and combined.
- Garnish and Serve: Optionally, top with additional fresh basil leaves and grated parmesan for extra flavor and garnish before serving.
- Enjoy: Serve immediately for a comforting and flavorful weeknight meal your whole family will love.
Notes
- Use any type of pasta you prefer such as penne, fusilli, or spaghetti.
- You can substitute chicken sausage with other sausage varieties if desired.
- Make the pesto ahead of time and refrigerate for up to 2 days to save time.
- For a nuttier flavor, toast the pine nuts lightly before blending.
- Adjust salt and pepper according to your taste preference.
- This dish is best served fresh but can be stored in the fridge for up to 2 days.
