Directions

1. 1

   Fill a large pot with water and bring to a rolling boil over high heat.

2. 2

   Add the 1 tablespoon of salt and the fusilli pasta to the boiling water. Cook the pasta according to the package directions until al dente.

3. 3

   Before draining, reserve ½ cup of the pasta cooking water in a small bowl. Then drain the pasta in a colander and set aside.

4. 4

   While the pasta cooks, place the chicken sausages in a large skillet over medium-high heat. Cook for approximately 8 minutes, turning occasionally, until the sausages are fully cooked through. Remove from heat, let cool slightly, and slice into bite-sized pieces.

5. 5

   In a food processor, combine the almonds, fresh parsley, grated Parmesan cheese, lemon zest, and a pinch of salt.

6. 6

   Pulse the mixture until the almonds and parsley are finely chopped into small, uniform pieces.

7. 7

   Add the fresh lemon juice and the ¼ cup of olive oil to the food processor. Pulse until the pesto is well combined and reaches your desired consistency, scraping down the sides of the bowl as needed.

8. 8

   In a large pot, combine the drained cooked pasta and the sliced cooked sausages.

9. 9

   Add ⅓ to ½ cup of the prepared pesto and 2 tablespoons of the reserved pasta water to the pot.

10. 10

    Stir everything together until well coated. Add additional pasta water, 1 tablespoon at a time, until the pasta reaches your preferred consistency and the pesto coats all the pasta evenly.

11. 11

    Divide the pasta among serving bowls and top each portion generously with crumbled feta cheese. Serve immediately.