Ingredients

For the Pesto
• 2 cups fresh organic basil leaves, packed
• 1/2 cup pine nuts
• 3 medium-sized garlic cloves, roughly chopped
• 1/2 cup freshly grated organic parmesan reggiano cheese
• 1/2 cup organic extra virgin olive oil
• sea salt and freshly ground black pepper to taste
For the Dish:
• 16 oz organic, whole wheat orzo
• 2 tablespoons organic extra virgin olive oil
• 12 – 16 oz organic chicken sausage
• 1/2 green, red, yellow, and orange organic bell peppers, seeded and sliced
• 1/2 large onion, sliced

Instructions

For the Pesto
1. Combine basil, pine nuts, and garlic in a food processor.
2. Pulse a few times.
3. While food processor is on, slowly pour in olive oil.
4. Scrape down sides with spatula.
5. Add cheese and pulse until blended.
6. Add salt and pepper to taste.
7. Set aside.
For the Dish
8. Cook the orzo according to package instructions.
9. When orzo is fully cooked, drain and toss with pesto. Set aside.
10. Add oil and sausage to a sauté pan and cook until it reaches an internal temperature of 165 degrees. Set aside.
11. Add peppers and onion to the pan and sauté until slightly tender.
12. Slice the sausage. Toss in the pan with the peppers and onions for a few minutes to lightly brown the sausage.
13. Serve the peppers, onions, and sausage over the pesto orzo.