We're currently in that weird culinary limbo. My heavy sweaters are still on high rotation, but the sun is staying out just long enough to make me crave something a little more vibrant than a slow-cooked stew. This Pesto Pasta with Chicken Sausage, from Casa de Crews, is my favorite way to bridge the gap between February's chill and March's promise. It's hearty enough to be comfort food, but bright enough to remind you that spring is, indeed, lurking right around the corner. 

Why This Recipe Works Right Now

1. The Comfort Factor: Using a short pasta shape like gemelli or fusilli makes a dish feel substantial, and the browned chicken sausage adds that savory, salty depth we crave in winter. 

2. The Spring POP: A generous swirl of pesto provides that hit of herbal freshness that wakes up the palate. 

3. Kitchen Efficiency: It's a 20-minute, one pot meal!

While I love a classic basil pesto, this transition period is the perfect time to experiment with your homemade pesto. If you aren't seeing massive bundles of fresh basil at the market yet, try a kale or spinach-based pesto. It keeps that deep green hue but feels a bit more grounded for a cool evening. 

PRO-TIP: Don't toss that pasta water! A splash of the starchy liquid is the secret sauce that turns jarred or homemade pesto into a silky, restaurant-quality coating that clings to every noodle. 

INGREDIENTS

12 oz pasta (any pasta with ridges is best to hold the sauce)

8 oz jar pesto, store bought or homemade

12 oz Italian chicken sausage links, sliced into coins

4 cups arugula or spinach, fresh

1/4 cup pasta water, reserved

Optional: juice from 1/2 lemon, grated parmesan cheese, black pepper and or red pepper flakes

DIRECTIONS

1. Boil pasta to package directions, al dente. 

2. While water boils, slice chicken sausage links into coins and sauté in a skillet over medium high heat for 3-5 minutes, until browned. Remove from heat.

3. Add greens to a strainer. Once pasta is done, reserve about 1/4 cup of pasta water and drain pasta over the greens. This will help to wilt the greens quickly without overcooking them. 

4. Add the strainer of pasta and greens back to the pasta pot and stir in your pesto, cooked chicken sausage, reserved pasta water and if you want to, squeeze lemon juice into the pot. 

5. Mix it all together and top with Parmesan cheese, black pepper and red pepper flakes to taste (if using).