Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts

by Experience Momentum Nutrition

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  • 1 lb. brussels sprouts, ends trimmed and sliced in half  

  • 3 Tbsp olive oil 

  • ½ tsp salt 

  • ½ tsp pepper  

  • 1 lb. (16 ounces) pasta  

  • 4 chicken sausage links (Trader Joe’s has great ones) 

  • 5 cloves garlic, peeled and thinly sliced  

  • 1/3 cup pesto 

  • Parmesan cheese for serving 



1) Preheat oven to 400 degrees. In a large bowl mix together brussels sprouts, 2 Tbsp olive oil, salt and pepper. Gently stir until well combined.  

2) Prepare a baking sheet with aluminum foil and spread the brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring part way through, or until they are slightly crispy on the outside. Remove from oven and set aside.  

3) Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned. 

4) Cook the pasta according to the directions on the box. Once the pasta is cooked, drain the water (save ¼ cup), and then toss the pasta with pesto, cooked sausage, garlic and brussels sprouts.  

5) Add in some of the remaining pasta water if needed for extra moisture.  

6) Serve warm and sprinkle with parmesan cheese! 

Serving size: 4-6

RD Tip: If you are vegetarian and/or vegan, feel free to make this dish without the chicken sausage and parmesan cheese! This dish is great to use the next day for leftovers as well.

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