Grammy's Kitchen · Pesto Pasta · Pesto Pasta with Chicken Sausage & Roasted B
One of 155 pesto pasta recipes we measured
It ranks #4 of 155 for sauce body among the pesto pasta recipes we compared. 20 cooks on www.gimmesomeoven.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical | |
|---|---|---|
| fat | 9% | 0% |
| protein add | 300% | 0% |
| aromatics | 3% | 0% |
| vegetables and beans | 100% | 0% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb fresh brussels sprouts |
| 40 g | 3 Tbsp. olive oil (divided) |
| 2 g | 1/2 tsp. Kosher salt |
| 1 g | 1/2 tsp. freshly-ground black pepper |
| 454 g | 1 lb (16 oz.) orecchiette (or any pasta) |
| 7200 g | 4 chicken sausage links (I used spicy Italian) (sliced into 1/4′′ thick coins) |
| 15 g | 5 cloves garlic (peeled and thinly sliced) |
| 1/3 cup pesto | |
| Parmesan cheese (for serving) |
Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this for dinner tonight and it was very good but I would make a few changes in the future. First, based on the amount of protein/veggies I assumed it would be roughly 4-6 servings and 1 pound of pasta was wayyy too much. I would probably use a 1/2 pound” — a cook
“Positively delish! :) the Brussels sprouts were sooooo good and the dish has so much flavor with the chicken sausage (I used a spinach mozzarella variety). Also I added 3 sliced up peppers, a red, yellow and orange to up the veggies, which also gave it beautif” — a cook