Pesto Pasta with Roasted Brussels Sprouts and Smoked Sausage

I'll now take a break from all the pumpkin and apple goodness to bring you this great autumn main dish. I love taking advantage of seasonal produce, and brussels sprouts are one of my favorite vegetables. Roasting the sprouts brings out wonderful flavor, not to mention nice crispy leaves. Combine them with smoked sausage and pesto-laced pasta, and this is a wonderful dish with which to welcome fall.

Start by preparing the brussels sprouts. You'll want to wash them, then cut off the ends, and remove any wilted outer leaves. Mine were in pretty good shape. They were large, so I trimmed the ends and then quartered them.

Place the sprouts in a large bowl, the drizzle with olive oil

and season with salt and pepper. Stir them up to make sure all the sprouts get coated with the oil, then transfer them to a large baking sheet.

Roast the veggies for 20-30 minutes, stirring once halfway through. In the meantime, put the pasta water on to boil, and when it's ready, add the pasta.

Cut up the smoked sausage and then add it to a skillet that has been heated to medium high.

Cook the sausage, stirring often, until it is lightly browned, then add the garlic and cook an additional 2-3 minutes. When the sprouts are done, add them to the sausage pan.

Drain the pasta, reserving a little bit of liquid, and then return the pasta to the pot. Stir in the pesto,

then add the pasta to the skillet. Stir it up well and then top with parmesan cheese.

Serve warm and enjoy!

One year ago: Goat Cheese Stuffed Mushrooms
Two years ago: Goat Cheese and Apple Bruschetta
Three years ago: Spiced Pear Muffins

Get more great ideas at Mangia Monday, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped Up Wednesday.

Pesto Pasta with Roasted Brussels Sprouts and Smoked Sausage

1 lb fresh brussels sprouts, quartered
2 Tbsp. olive oil
8 oz. small pasta shape (like campanelle or orecchiette)
2 smoked sausage links, cut in half lengthwise then into crosswise slices
3 Tbsp. pesto
3 Tbsp. Parmesan cheese

Cook the pasta according to the package directions.

In a large bowl, mix together brussels sprouts and olive oil, then season with salt and pepper. Gently stir until well-combined.

Pour brussels onto a large baking sheet, then roast at 400 for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside.

Meanwhile, heat the a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 3-4 minutes. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.

Once the pasta is cooked, drain (reserving 1/4 cup pasta water), and then toss together the pasta with the pesto. Add the roasted sprouts to the cooked sausage and garlic, then toss in the pasta. Add in some of the reserved pasta water if needed for extra moisture. Sprinkle with Parmesan cheese before serving warm. Serves 4-6.

Recipe Source: Adapted from Gimme Some Oven