Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts

March 25, 2015

I don't know about you but here in KC we're in this weird weather transition stage. If you live here you know what I mean; it could be 75 and sunny one day and 50 and drizzly the next. This is the time of year when you have to look at the forecast every day because mother nature is so finicky (she is a woman, after all). For me the unpredictable weather means I am in a food dichotomy as well because I want to be eating salads with fresh ingredients but I also want pasta and soup. This

1 lb. fresh brussels sprouts, ends trimmed and outer leaves removed then cut in half
2 T. olive oil, divided
1/2 t. salt
1/2 t. pepper
1 lb. short pasta of your choice (penne, rigatoni, etc. I used pipe rigate)
4 fully cooked chicken sausage links (I used Johnsonville Three Cheese Italian Style)
5 cloves garlic, minced
1/3 c. basil pesto
1/2 c. Parmesan cheese plus more for serving if desired

Preheat the oven to 400. In a large bowl mix together the brussels sprouts, 1 T. olive oil, salt and pepper and toss to combine. Prepare a baking sheet with cooking spray and spread the brussels sprouts on...
See the full directions on my site

Nutritions

Calories
490

Sodium
1413mg
58% DV

Fat
24g
37% DV

Protein
21g
43% DV

Carbs
39g
13% DV

Fiber
3g
12% DV

Pasta