A real simple Pesto Orecchiette Lamb Sausage recipe

Pesto Orecchiette Chicken Sausage

Pesto Orecchiette Chicken Sausage

Pesto Orecchiette Chicken Sausage

Nothing makes me feel more like an adult than finding, and then perfectly executing, an easy recipe that not only impresses with its good looks but also tastes delicious. The first time I made this recipe I thought I got lucky – it was so easy to make it taste so good. On my second try, I made this recipe quicker than the first time and accused myself of cheating. By the third go, I knew this recipe was one for the books!

In fact,  pronouncing the word “orecchiette” was the only hard part about this dish.

Also, can we just talk about frozen peas? Before this recipe, I wouldn’t touch the things. But now I’m obsessed. I add them to everything because they are so convenient and easy. I love easy, can you tell?

Pesto Orecchiette Lamb Sausage 
Adapted from Real Simple, by Charlyne Mattox

Side notes:
1) I almost didn’t make this because I had never heard of “orecchiette”. I found it at The Vegetable Connection on Brunswick Street but now I spot it in every single supermarket. 2) With recipes, 88% of the time I change a thing or five in the steps and/or ingredients section. With this recipe, I only changed quantities to make enough for two. 3) Charlyne’s original recipe is made with chicken sausage but I had lamb sausage sitting willing and able in the fridge.

Serves fours

1/2 bag (225g) of Orecchiette
10 green beans, trimmed and cut into 1-inch piece
1/2 cup frozen peas
tablespoon olive oil
ounces fully cooked Italian-style lamb sausage links, thinly sliced
Pesto, to taste/preference
1/2 cup grated Parmesan (or as much as you like!)

Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetable and return them to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally until browned, 6 to 8 minutes.

Add the sausage, pesto, parmesan and some of reserve cooking water to the pasta and vegetables and toss to combine (ass more cooking as needed to loosen the sauce).

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