Adapted from Real Simple
1 lb orecchiette pasta
12 oz Italian Style chicken sausage links, thinly sliced
3/4 lb green beans, trimmed and cut into 1 inch pieces
1 c frozen peas
1 1/2 tbsp olive oil
1/2 c pesto
1/2 cup shredded parmesan
Cook the pasta according to the package, adding the green beans and peas for the last 3 minutes. Save 1 cup of the cooking water before straining the pasta and vegetables.
Heat the oil over medium heat in a skillet and cook the sausage until browned on both sides, about 8 minutes.
Add the sausages, Parmesan, pesto and enough of the cooking water that the pasta doesn’t seem dry.