1/2 lb Italian Chicken Sausage (fully cooked)
2 Tbs basil pesto
8 ounce jar alfredo sauce
1.5 cups peas (freshly shelled is best)
1/3 cup starchy pasta cooking water
Cook pasta al-dente. Cut sausage into slices and heat in a skillet with basil pesto. Once sausage is heated through, add in alfredo and peas. Add cooked noodles to the skillet along with 1/3 cup pasta cooking water. Coat thoroughly and heat through for 2-3 minutes until water has evaporated. Serve hot.