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Spicy Chicken Sausage Pea Pesto Tagliatelle

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Charred, spicy, chicken sausage tossed up with a sharp parmesan, basil, and smashed pea pesto in your favorite pasta: this Spicy Chicken Sausage Pea Pesto Tagliatelle is my ultimate comfort food.

Charred, spicy, chicken sausage tossed up with a sharp parmesan, basil, and smashed pea pesto in your favorite pasta: this Spicy Chicken Sausage Pea Pesto Tagliatelle is my ultimate comfort food. 

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Growing up, my mom made a broccoli rabe chicken sausage orecchiette all the time. It was truly one of my favorite dishes to come home to after a long day of school and practices. A bit spicy, super flavorful, and a tad bitter… it truly had me written all over it. Still, it’s one of those dishes that I honestly forgot about until recently — until the cravings hit hard, that is. I know, crazy. Hence, I knew I could never remake this classic dish that she did so well, so I had to make my own version. And, with sweet mashed peas, fresh notes from a chunky pesto, and the perfect spiciness from chicken sausage, this Spicy Chicken Sausage Pea Pesto Tagliatelle may be even better. It’s truly a game-changer. 

Charred, spicy, chicken sausage tossed up with a sharp parmesan, basil, and smashed pea pesto in your favorite pasta: this Spicy Chicken Sausage Pea Pesto Tagliatelle is my ultimate comfort food.

the breakdown…

This Spicy Chicken Sausage Pea Pesto Tagliatelle is a super quick dinner. I mean, I personally believe that pasta should never be over complicated, or at least it doesn’t need to be. Really, this dish is just some boiled noodles, a flavorful chicken sausage, and an easy pea pesto. Nothing crazy, just delicious. To start things off, boil your favorite pasta according to its package. This recipe calls for tagliatelle, aka linguine’s thicker, wider cut twin. Linguine would also be delicious here, as would anything with more of a texture. Honestly, go with what you love, just don’t forget to save some of that starchy pasta water for thinning everything out later!

With that underway, it’s time to prep the bulk of the dish: the pea pesto. This is basically a super classic basil pesto with the addition of some peas. You’ve got the classic players of olive oil, fresh basil, lemon juice, parmesan, and a nut or seed of choice. I go with walnuts for this recipe, just because they’re my favorite with the chicken sausage. Really, though, any nut or seed would work. Pine nuts are also delicious. Then, I go in with an extra bit of red pepper flakes (because this is a Spicy Chicken Sausage Pea Pesto Tagliatelle after all), and some salt and pepper for flavor. 

Charred, spicy, chicken sausage tossed up with a sharp parmesan, basil, and smashed pea pesto in your favorite pasta: this Spicy Chicken Sausage Pea Pesto Tagliatelle is my ultimate comfort food.

the pesto…

Lastly, you have to blend some frozen peas into the mix. I like to start with a cup of peas fully pureed into the pesto. It will be thick, but that’s ok. Then, with the addition of an extra half cup of peas — a less pureed half cup — you get the perfect consistency of chunky peas in your pasta, while still maintaining a smooth, homogenous flavor. It’s my favorite strategy for just about any pesto in pasta!!

Next up, get that chicken sausage going. Start off by heating up just a bit of oil. Chicken sausage is a bit fattier than your typical ground chicken, so it doesn’t need much help with moisture. Plus, most chicken sausage has great flavor as they are, so it doesn’t need much added for flavor, either. Really, with just a bit of fresh garlic you should be good to go — especially with all the tangy, fresh goodness from the pesto. 

Charred, spicy, chicken sausage tossed up with a sharp parmesan, basil, and smashed pea pesto in your favorite pasta: this Spicy Chicken Sausage Pea Pesto Tagliatelle is my ultimate comfort food.

how to serve it up…

With everything ready to go all there’s left to do is to toss everything together! You’ve got the tagliatelle, the spicy chicken sausage, and all that good chunky pea pesto. Then, with a bit more lemon for freshness, some starchy pasta water to thin things out, a bit of fresh basil, a crunch from some extra walnuts, and of course some more cheese, voila! This Spicy Chicken Sausage Pea Pesto Tagliatelle is ready to be devoured. It’s truly one of my favorite pasta dishes out there, and comes together so fast. Plus, this one is super customizable. I mean, switch out the chicken sausage for just about any protein you would like, go with your favorite pasta (short or long cut), and fill that pesto with any greens and nuts you would like. You truly can’t go wrong with this one!

I hope you enjoy this Spicy Chicken Sausage Pea Pesto Tagliatelle as much as I do! Let me know what you think in the comments below:)

Spicy Chicken Sausage Pea Pesto Tagliatelle

Recipe by Annie PatrickCourse: Main CourseCuisine: American, FusionDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Charred, spicy, chicken sausage tossed up with a sharp parmesan, basil, and smashed pea pesto in your favorite pasta: this Spicy Chicken Sausage Pea Pesto Tagliatelle is my ultimate comfort food. 

Ingredients

  • pea pesto:
  • ⅓ cup olive oil

  • 1 cup fresh basil, tightly packed

  • 1 lemon, juiced

  • 2 tbsp walnuts

  • ⅓ cup parmesan, finely grated

  • Salt and pepper, to taste

  • Red pepper flakes, to taste

  • 1 ½ cup frozen peas, thawed

  • assembly:
  • 1 lb tagliatelle pasta (or another pasta of choice), prepared according to package

  • 1 tbsp olive oil

  • 1 lb spicy Italian chicken sausage (ground or removed from casing)

  • 4 cloves garlic, finely diced

  • 1 lemon, juiced

  • ½ cup fresh basil

  • ¼ cup toasted walnuts, to serve

  • Freshly grated parmesan, to serve

Instructions

  • Boil your pasta according to its package. Save about ¾ cup of the pasta water for later.
  • In a food processor or with an immersion blender, puree the ¼ cup olive oil, basil, lemon juice, walnuts, parmesan, salt, pepper, red pepper flakes, and 1 cup of the peas until smooth. Toss in the remaining ½ cup peas, and pulse just a few times so that they are roughly chopped, but still maintain some shape.
  • In a large skillet, heat the 1 tbsp olive oil over medium-high heat. Once hot, toss in the chicken sausage. Cook for 3-4 minutes, or until the chicken is browned (breaking up into small pieces with a spoon as you go). Then, toss in the garlic and some salt and pepper, and cook for an additional 1-2 minutes. Mix in the prepared pesto, the pasta, lemon juice, and fresh basil. Thin with pasta water, as needed. Serve your pasta with more toasted walnuts and freshly grated parmesan. Enjoy!
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