Arugula Pesto Pasta with Caprese Chicken Sausage
Arugula Pesto Pasta with Caprese Chicken Sausage
One of our favorite meals for the Caprese. Get something fancy on the table in just 15 minutes.
Ingredients
For the Pesto:
- 2 large handfuls arugula
- 1 large handful fresh basil
- 2–3 cloves garlic, peeled & minced
- 1/4 cup walnuts
- 1/2 cup freshly shredded parmesan cheese (sub nutritional yeast for a dairy-free version)
- Salt & pepper, to taste
- Olive oil
For the Pasta:
- 1 14.5 oz. box farfalle pasta (or any kind you prefer!)
- 4 pack of Gilbert’s Caprese Chicken Sausage, sliced into rounds
- 1 pint cherry tomatoes, halved
- Salt & pepper, to taste
- Optional for serving: freshly chopped basil and shaved parmesan
Instructions
For the Pesto:
- Combine all ingredients except for olive oil into a food processor. Begin to process and slowly stream in olive oil until you’ve reached your desired consistency. Add additional basil, garlic or parmesan as desired.
For the Pasta:
- Cook pasta according to box instructions.
- While pasta cooks, place a non-stick skillet over medium heat and drizzle with olive oil. Add tomatoes and chicken sausage, tossing occasionally until tomatoes are tender and chicken sausage is browned on both sides.
- When pasta is finished cooking, drain and toss with pesto then top with chicken sausage & tomato mixture, salt & pepper as desired, chopped basil and shredded parmesan cheese.
