Pesto Orecchiette With Chicken Sausage

Ingredients

• 12  ounces  orecchiette
• 1/2  pound  green beans, trimmed and cut into 1-inch pieces
• 1  cup  frozen peas
• 1  tablespoon  olive oil
• 8  ounces  fully cooked Italian-style chicken sausage links, thinly sliced
• 1/3  cup  pesto
• 1/2  cup  grated Parmesan (2 ounces)

Directions

1. 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 vegetables and return them to the pot.
2. 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.
3. Add the sausage, pesto, Parmesan, and ½ cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water if the pasta seems dry).