Kale and Broccoli Pesto Pasta with Chicken Sausage

Name: Kale and Broccoli Pesto Pasta with Chicken Sausage
Prep time: 10
Cook time: 10
Total time: 20
Yield: 1
Ingredients: fusilli pasta; package The Sausage Project Italian Herb Chicken Sausages, diced; broccoli florets (about 6 ounces); Tuscan kale, stems removed and roughly chopped; packed basil leaves; olive oil, plus 1 tablespoon, divided; grated Parmesan cheese, plus more for serving; roasted almonds; clove garlic, peeled; lemon juice; red pepper flakes; kosher salt; freshly ground black pepper, to taste

Prep Time: 10 min | Cook Time: 10 min | Servings: 1

Italian Herb

Mediterranean

Pasta

Pesto is one of those sauces that’s surprisingly easy to make, yet somehow still feels like culinary magic. Not today. This vibrant, better-for-you pesto comes together in under 20 minutes, but delivers serious, layered flavor in every bite. Kale and broccoli form the green backbone, blended with almonds, citrus, and a touch of spice for a sauce that’s as nourishing as it is bold. Fold in Italian Herb Chicken Sausage for extra depth, toss it all with fusilli, and—presto!—you’ve got a pesto that’s hearty, fresh, and delicious.

Chef’s note: Want an extra layer of flavor? Swap in smoked almonds for a subtle, savory boost.

See Recipe

A bowl of verdant fusilli with pesto and chicken sausage.

SERVING MULTIPLIER:

Ingredients

12 ounces fusilli pasta

1 package The Sausage Project Italian Herb Chicken Sausages, diced

1 cup broccoli florets (about 6 ounces)

2 cups Tuscan kale, stems removed and roughly chopped

⅓ cup packed basil leaves

½ cup olive oil, plus 1 tablespoon, divided

⅓ cup grated Parmesan cheese, plus more for serving

⅓ cup roasted almonds

1 clove garlic, peeled

2 tablespoons lemon juice

⅛ teaspoon red pepper flakes

½ teaspoon kosher salt

freshly ground black pepper, to taste

Instructions

Prep Time: 10 min | Cook Time: 10 min | Servings: 1

Prep the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Using a slotted spoon, transfer the pasta to a large bowl and set aside.

Cook the broccoli: Add the broccoli to the same pot of boiling water and cook for about 3 minutes, until tender. Reserve ½ cup of the cooking water, then drain the broccoli and rinse under cold water to stop the cooking.

Make the pesto: In a blender or food processor, combine the broccoli, kale, basil, ½ cup olive oil, Parmesan, almonds, garlic, lemon juice, red pepper flakes, reserved cooking water, salt, and pepper. Blend until mostly smooth (a few green flecks from the kale are totally fine).

Cook the sausage: Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring often, for about 5 minutes, until browned and lightly crisp.

Put it all together: Pour the pesto over the pasta and toss to coat. Add the crisp sausage and toss again. Serve with extra Parmesan on top.