Pesto Pasta with Chicken Sausage & Roasted Brussels Sprouts

Ingredients

• Olive oil
• Salt
• Garlic
• Water
• Pepper
• Boiling water
• Pasta
• Brussels sprouts

Directions

1. Heat the oven to 400 degrees F. Combine the brussels sprouts in a large bowl with 2 Tbsp. olive oil, salt and pepper, and toss gently until everything is evenly coated. Line a baking sheet with aluminum foil and arrange the sprouts across it in an even layer. Roast for about 20-30 minutes, giving them a stir midway through, until the edges are crisp and the centers are tender. If your sprouts are very small, they may be ready in about 12 minutes. Take them out of the oven and put them aside.
2. While the sprouts are roasting, place a skillet on medium-high heat and pour in the remaining olive oil. Once the pan is hot, put in the sausage and let it brown for about 6-8 minutes, flipping the pieces now and then, until it is almost browned. Stir in the garlic and cook for another 1-2 minutes, just until the garlic smells fragrant and the sausage has browned.
3. Boil the pasta in generously-salted boiling water until al dente, following the package directions. You can start heating the water while you work on the brussels sprouts, then add the pasta to the boiling water just after the sausage starts cooking. When the pasta is done, drain it, saving 1/4 cup pasta water. Toss the pasta with the pesto, the cooked sausage and garlic, and the roasted brussels sprouts. If it needs a little loosening, add some of the reserved pasta water.
4. Serve warm, with freshly-grated Parmesan cheese scattered over the top.