Chicken Sausage Pesto Pasta
This Chicken Sausage Pesto Pasta is a flavor-packed, gluten-free delight that comes together in under 30 minutes!
Equipment
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sautéing chicken sausage
- Food processor or blender for making pesto
- Measuring cups and spoons
- Serving bowls and utensils
Ingredients
For the Pasta:
- 1 package gluten-free pasta noodles (12 ounces)
- 1 package chicken sausage (sliced, 12 ounces)
- 1 cup fresh basil (tightly packed)
- 2 cups baby arugula (tightly packed)
- ¼ cup liquid aminos
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
- ½ cup roasted pumpkin seeds
- ⅓ cup avocado oil
- ½ teaspoon sea salt (to taste)
Instructions
Instructions
- Step 1: Cook the Pasta - Bring a large pot of salted water to a boil. Add the gluten-free pasta noodles and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.
- Step 2: Sauté the Chicken Sausage - In a large skillet over medium heat, add the sliced chicken sausage. Cook for about 5-7 minutes, stirring occasionally, until the sausage is browned and heated through.
- Step 3: Prepare the Pesto - While the sausage is cooking, combine the basil, roasted pumpkin seeds, avocado oil, liquid aminos, lemon zest, and lemon juice in a food processor. Blend until smooth and creamy. Taste and adjust seasoning with sea salt as needed.
- Step 4: Combine Everything - Once the sausage is cooked, add the drained pasta to the skillet with the sausage. Pour the pesto sauce over the pasta and sausage, and toss everything together until well coated.
- Step 5: Add Greens - Gently fold in the baby arugula, allowing it to wilt slightly from the heat of the pasta and sausage.
- Step 6: Serve - Serve the Chicken Sausage Pesto Pasta warm, garnished with additional pumpkin seeds and a sprinkle of lemon zest if desired. Enjoy your delicious meal!
Notes
- Feel free to increase the amount of greens or add other vegetables you have on hand.
- For a spicier kick, consider using spicy chicken sausage or adding red pepper flakes to the pesto.
- For a nut-free version, substitute the pumpkin seeds with sunflower seeds or omit them altogether.
- Make the pesto ahead of time and store it in the fridge for up to a week for a quick meal solution during busy days.