Pesto Ravioli with Chicken Sausage

I love the colors on this dish! It's extremely easy to prepare and tastes great reheated the following day.

{ Prep Time: 5 mins / Cooking Time: 15 mins / Difficulty: Super Easy! / Yields: 4 servings }

Ingredients:

12 oz refrigerated ravioli

1 cup frozen peas

1 Tbsp extra virgin olive oil

6 oz (2 links) fully cooked Italian style chicken sausage links, thinly sliced

1/3 cup pesto

1/2 cup grated Parmesan

Directions:

1. In a medium pot, cook the ravioli according to the package directions, adding the peas about halfway through the cooking time. Reserve about 1/4 cup of the cooking water; drain the ravioli and peas, then return to the pot.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken sausage and cook, turning occasionally, until browned - about 6-8 mins.

3. Add the pesto, Parmesan and the cooked sausage to the ravioli and peas and toss to combine.

Recipe adapted from a recipe found in Real Simple Magazine