Garlic Chicken Pesto Pasta
1 lb. dried pasta, cooked according to package instructions (be sure to salt the pasta water)
3 cups fresh basil leaves
1/2 cup fresh parsley
1/4 cup cashews or pine nuts
1 teaspoon Marie Sharp’s Garlic Pepper Sauce, or to taste (more can be added to individual servings)
1/2 cups olive oil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1/2 cup cherry tomatoes, sliced in half
1 12-oz. package of chicken sausage, cut into coins, your favorite brand.
For the Pesto:
For the Cherry Tomatoes:
For the Chicken Sausage:
Cook pasta according to directions on package.
To a blender, add basil leaves, parsley, nuts, olive oil, Marie Sharp’s Garlic Pepper Sauce, salt and pepper. Blend until combined. Set aside.
In a large non-stick skillet over medium-high heat, add 2 tablespoons of olive oil and cook the coins of chicken sausage for about 2 minutes then add the cherry tomatoes for approximately another 3 minutes.
Add the fresh basil pesto and the cooked pasta to the skillet and toss until everything is nicely coated.
Garnish with basil if desired. Serve and enjoy!