Pesto Pasta with Chicken Sausage and Roasted Brussels Sprouts

1 lb fresh brussels sprouts, ends trimmed and any brown leaves removed, then sliced in half
3 tbs olive oil, divided
1/2 tsp Kosher salt
1/2 tsp pepper
1 lb bowtie pasta
4 links chicken sausage, sliced into 1/4" coins
5 cloves garlic, thinly sliced
1/3 c pesto
fresh Parmesan cheese, grated

Begin heating water to boil pasta,  preheat oven to 400.

Mix brussels sprouts with 2 tbs olive oil, salt and pepper.  Stir gently to combine.  Prepare baking sheet with aluminum foil, spread brussels sprouts on it evenly.  Roast for 20-30 minutes, stirring part way through until they are crispy on the outside, and tender on the inside.  Remove from oven and set aside.

Add pasta to boiling water.  Cook according to directions.

Heat remaining olive oil in a skillet over med-high heat.  Add sausage and cook, stirring, until nearly browned (6-8 minutes).  Add garlic and continue cooking for 1-2 minutes.

Drain pasta, reserving 1/4 cup water.  Toss pasta with pesto, sausage, and brussels sprouts.  Add in reserved water if needed for extra moisture.  Top with Parmesan cheese.


From http://www.gimmesomeoven.com