Chicken Sausage Pesto Pasta
DinnerHigh ProteinGym
A quick and satisfying pasta dish with smoky chicken chipolata sausages, vibrant basil pesto, and nutty Parmesan, perfect for an easy weeknight dinner.
Details
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings | 2 |
| Difficulty | Easy |
Equipment
- Air fryer
- Large saucepan
- Colander
- Large mixing bowl
- Knife
- Chopping board
- Serving spoon
Ingredients
- 1 packet (10) Italian chicken chipolata sausages
- 200g dried pasta
- 75g basil pesto
- 30g Parmigiano Reggiano cheese, finely grated
- Salt, for the pasta water
Instructions
- Air fry the chicken chipolata sausages at 190°C for 15 minutes.
- Bring a large saucepan of salted water to the boil.
- Cook the pasta for 12 minutes or until al dente.
- Drain the pasta in a colander.
- Slice the cooked sausages into bite-sized pieces.
- Mix the pesto through the hot pasta until evenly coated.
- Stir the sliced sausages into the pasta.
- Divide between two bowls.
- Sprinkle the grated Parmigiano Reggiano over each serving.
Storage
- Fridge: 3 days in an airtight container.
- Freezer: 2 months. Thaw overnight in the fridge and reheat until piping hot.