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Herby Spring Pasta Salad with Chicken Sausage and Fresh Herbs Recipe

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4.3 from 7 reviews

A vibrant and flavorful Herby Spring Pasta Salad featuring tender chicken sausage, fresh greens, and aromatic herbs tossed in a creamy pesto and broth sauce. This easy one-skillet pasta salad combines wholesome ingredients for a nutritious, satisfying meal perfect for warm-weather lunches or dinners.

Ingredients

Protein and Vegetables

  • 1 pound organic chicken sausage (or substitute ground chicken/turkey)
  • 1/2 medium onion, finely diced
  • 2 cups spinach, finely chopped
  • 1 1/4 cups frozen peas
  • 1/4 cup chives, chopped
  • 3 tablespoons fresh dill, roughly chopped
  • 1 teaspoon fresh cracked pepper
  • 2 teaspoons sea salt

Pasta and Grains

  • 1 box pasta (e.g., gluten-free Mafalda, bow tie, or penne)

Sauces and Liquids

  • 1/3 cup extra virgin olive oil, divided
  • 3 tablespoons pesto
  • 3/4 cup chicken bone broth (or any broth)
  • 3 tablespoons milk (cashew milk or regular milk works)
  • 2 tablespoons ghee

Flavorings and Toppings

  • 1 heaping tablespoon minced garlic
  • 1 lemon, juiced
  • 1/2 tablespoon lemon zest
  • 1/4 cup grated Parmesan cheese plus extra for topping

Instructions

  1. Cook the protein: Heat 1 tablespoon of olive oil in a medium to large skillet over medium-high heat. Add the chicken sausage (or alternative protein), season with sea salt and cracked pepper, and brown it thoroughly, about 5-7 minutes. Once cooked, transfer to a plate and set aside.
  2. Sauté the onions: To the same skillet, add another tablespoon of olive oil and cook the finely diced onions for 3-4 minutes until translucent and fragrant. Remove the onions and add to the plate with the cooked protein.
  3. Boil the pasta: Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and reserve the pot for later use.
  4. Prepare the sauce: Add 1 more tablespoon of olive oil to the skillet and cook the minced garlic over medium heat for 1 minute until aromatic. Stir in the pesto and cook for another minute, stirring constantly. Pour in the chicken broth, milk, and ghee, then bring the mixture to a gentle simmer for several minutes to combine the flavors.
  5. Combine protein and onions: Return the cooked protein and onions to the skillet, stirring them into the simmering sauce to rewarm and coat evenly.
  6. Toss everything together: Pour the skillet mixture into the empty pot used for pasta. Add the cooked pasta, frozen peas, lemon zest and juice, chopped spinach, grated Parmesan, chives, sea salt, cracked pepper, and an additional 2-3 tablespoons of olive oil. Stir everything well to combine evenly. Lastly, fold in the fresh basil and additional cracked pepper to taste.
  7. Serve: Plate the pasta salad and garnish generously with fresh dill and extra grated Parmesan. Serve immediately or at room temperature for best flavor.

Notes

  • Substitute ground turkey or chicken if sausage is not preferred.
  • Using gluten-free pasta keeps the dish gluten-free; regular pasta works fine otherwise.
  • Cashew milk is a good dairy-free substitute for regular milk.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Serve at room temperature or chilled depending on preference.

Find it online: https://lauracooks.com/herby-spring-pasta-salad-with-chicken-sausage-and-fresh-herbs-recipe/