Pesto Orecchiette with Chicken Sausage

Found this recipe originally via Pinterest, posted on www.realsimple.com.  I've made this dish several times since finding it and it's always delectable!  So easy too with just slicing the chicken sausage instead of having to deal with raw meat.

• 12  ounces  orecchiette pasta
• 1/2  pound  green beans, trimmed and cut into 1-inch pieces
• 1  cup  frozen peas
• 1  tablespoon  olive oil
• 8  ounces  fully cooked Italian-style chicken sausage links, thinly sliced
• 1/3  cup  pesto
• 1/2  cup  grated Parmesan (2 ounces)

Directions

1. Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 minutes.
3. Add the sausage, pesto, Parmesan, and ½ cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water if the pasta seems dry).