Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts

This is totally scrumptious. I think it's officially found itself on our favorites list. I took the blogger's note and added toasted pine nuts

Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts
Courtesy of gimme some oven!



1 pound fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half
3 tablespoons olive oil, divided
1/2 teaspoon Kosher salt
1/2 teaspoon freshly-ground black pepper
1 pound (16 ounces) orecchiette (or any pasta)
4 chicken sausage links, sliced into 1/4″ thick coins
5 cloves garlic, peeled and thinly sliced
1/3 cup pesto
1/3 cup pine nuts, toasted
Parmesan cheese, for serving

Preheat oven to 400°F. In a large bowl, mix together Brussels sprouts, 2 tablespoons olive oil, salt and pepper. Gently stir until well-combined.

Prepare a baking sheet with aluminum foil, then spread the Brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. Remove from oven and set aside.

Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.

Cook the pasta according to the package directions. Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, Brussels sprouts, and pine nuts. Add in some of the reserved pasta water if needed for extra moisture.

Serve warm, and sprinkle with freshly-grated Parmesan cheese.