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Pesto Orecchiette with Chicken Sausage

By Sally Proto Gill

1lb Orecchiette Pasta
1 Tablespoon Olive Oil
¾ to 1lb oz Chicken Sausage,
1 ½ to 2 cups pesto (recipe below)
½ cup Grated Parmesan Cheese

Pesto Sauce

This  is a basic pesto, made with basil, olive oil, pine nuts, and parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

3 cups cup packed basil leaves
4 cloves garlic
3/4 cup parmesan cheese (add more to taste if needed)
1/2 cup olive oil
1/4 cup pine nuts
1/2 cup chopped fresh parsley (optional)

1.Make pesto, combine all pesto ingredients in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired. Set aside

2.Cook the Macaroni. Drain and reserve 1 cup of the macaroni cooking water

3.Meanwhile, heat the oil in a large skillet over medium-high heat.

4.Add the chicken sausage and cook on medium heat, turning, until browned, when ready cut sausage about ½ inch thick. Put back in skillet

5.Add the ½ the pesto, ½ cup of the reserved cooking water, and the macaroni to skillet and toss to combine, add remaining Parmesan cheese and toss more. Add more macaroni water, and some more pesto if the macaroni looks dry. Make nice and hot. Serve immediately. Kick it up a notch with some crushed red pepper and more parmesan cheese.

Made with Love and good for the soul!

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