Wednesday, 7 January 2015

Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts

I finally found some chicken sausage in a butchers in Walthamstow, but I found it a bit dry in this dish. I think I could have done with a bit more pasta water to loosen things off a bit. Also this is something a bit different to do with those leftover brussels sprouts.

Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts (from Two Peas and a Pot)
(Serves 4)

450g brussels sprouts, ends trimmed and outer leaves removed, then sliced in half
3 tbsp oil
salt and pepper
250g dried pasta shapes
4 chicken sausage links, sliced 1/2cm thick
4 cloves garlic, peeled and thinly sliced
4 tbsp pesto
Parmesan cheese, for serving

Preheat oven to 200C. In a large bowl, mix together brussels sprouts, 2 tbsp 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 15-30 mins, stirring once partway through, until they are crispy on the outside and cooked on the inside. Remove from oven and set aside.

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

Meanwhile Bring a pan of water to the boil and 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, and brussels sprouts. Add in some of the reserved pasta water if needed for extra moisture.

Serve sprinkled with freshly-grated Parmesan cheese.

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