Tuesday, February 21, 2012

Pesto Pasta w/ Chicken Sausage & Roasted Brussels Sprouts

My mom found this recipe online somewhere and I made it this evening for dinner, with a few slight adjustments.  Here's our version.  Exactly as it is, it is 10 weight watchers points per serving, making 4 servings.
  • 1 lb fresh brussels sprouts, ends trimmed and outer (unpretty) leaves removed
  • 2 tbsp + 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4-1/2 tsp ground black pepper (to your taste)
  • 1/2-1 lb Farfalle or Orecchiette Pasta *
  • 4 chicken sausage links, sliced into 1/4" thick coins**
  • 5 cloves of garlic, peeled and thinly sliced, or equivalent of jarred minced garlic
  • 1/3 cup pesto sauce
  • parmesan cheese, optional
Instructions
  1. Preheat oven to 400F.  If you are using large brussels sprouts, cut in half, if using small, leave whole.  In a large bowl, combine brussels, 2 tbsp oil, salt & pepper to coat well.
  2. Prep a baking sheet w/ aluminum foil, and spread the sprouts on evenly.  Roast 20-30 min, or for small sprouts it only takes 12-15 minutes.  Be sure to stir about 1/2 way through cooking.  You want them to be crispy on the outside and cooked inside.
  3. Cook pasta according to package directions to al dente.  Drain and reserve some cooking water to use when combining if needed.
  4. Heat the 1 tbsp olive oil in large skillet on med-high.  Add sausage, cook, stirring occasionally, till almost browned.  Add garlic, and cook for another 1-2 minutes until fragrant and sausage browned.
  5. Once everything is all done, add the brussels to the skillet w/ the sausage, and then add in the pasta.  Stir in the pesto sauce and combine all evenly.  
  6. Serve warm, sprinkle w/ Parmesan optional.
*I used about 1/2 lb of multigrain farfalle pasta, the recipe called for 1 lb orecchiette, but I wanted the ratio to be a little more even, and not a pasta w/ a little bit of veg & meat.
**I used Johnsonville Chicken Sausage w/ Apples - fantastic!!

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