Pesto Pasta

Happy Friday everyone!  If you’re looking for a dinner recipe to add to your menu for this weekend, check this one out.

I came across this recipe on Pinterest and being a pasta lover, I decided that it was worth a shot.  If you love pasta and you love pesto sauce, then I can safely tell you that you will not be disappointed by this recipe!

pesto pastaPesto Pasta


  • 1lb fresh brussel sprouts, ends trimmed and any yellow or brown leaves removed
  • 3 Tbsp. olive oil, divided
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 16 oz. penne pasta
  • 4 chicken sausage links (I used sweet Italian and added some crushed red pepper in there to spice it up a bit), sliced into 1/4 inch thick coins
  • 5 cloves garlic, peeled and thinly chopped
  • 1/4 cup pesto
  • freshly grated Parmesan cheese, for serving


  1. Preheat oven to 400 degrees.  In a large bowl, mix together brussel sprouts, 2 Tbsp. olive oil, salt and pepper.  Stir until combined.
  2. Prepare a baking sheet with aluminum foil.  Evenly distribute brussel sprouts on the foil.  Roast for about 20 minutes.  Stir once half way through.  Remove from the oven and set aside.
  3. Heat the remaining olive oil in a skillet over medium-high heat.  Add the sausage and cook, turning occasionally, until nearly-browned, about 8 minutes.  Add the garlic and cook for another 1-2 minutes until the sausage is browned.
  4. Cook the pasta, al dente.  (I began heating the water while I was preparing the brussel sprouts.)  Once the pasta is cooked, drain the water.  Toss pasta, pesto, cooked sausage and garlic, and brussel sprouts.
  5. Serve warm and sprinkle with freshly-grated Parmesan.

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