Pesto Pasta with Chicken Sausage & Roasted Brussels Sprouts

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  Brussels Sprouts(454g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1/2 tsp. Kosher salt
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  1/2 tsp. freshly-ground black pepper
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  Pasta, Orecchiette, White, Dry(454g)
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  Chicken Sausage Links
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  Garlic(300g)
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  Basil Pesto, Prepared(80g)
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Bring a large pot of salted water to a boil over high heat while you prepare other ingredients.
2. 2Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated. Spread them in a single layer on a baking sheet and roast at 400°F for 12–30 minutes (depending on size), stirring halfway through, until the exteriors are golden brown and crispy and the centers are tender when pierced with a fork. Set aside.
3. 3Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken sausage links and cook for 6–8 minutes, turning occasionally, until browned on all sides. Add the fresh garlic and cook for 1–2 minutes more until fragrant.
4. 4Add the orecchiette pasta to the boiling water and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain the pasta.
5. 5Add the cooked pasta to the skillet with the sausage and garlic. Stir in the basil pesto and roasted Brussels sprouts, tossing gently to combine. Add reserved pasta water a little at a time until the mixture reaches your desired consistency.
6. 6Divide the pasta evenly into 4 airtight containers while hot.
7. 7Top each portion with grated Parmesan cheese just before serving, or store the cheese separately and add it when reheating.