Y’all, I was such a big girl this week.

I mean, almost a grown-up. And that says a lot being that I’m 29 and 1.

I have confessed to y’all that I have a bizarre perfectly normal fear of balloons. And needles.

This week – I faced both.

Wednesday we celebrated Baby Way’s (my youngest nephew) first birthday. So my 3 older nephews decided to put on a balloon show – which involved them throwing the balloons off of their 2nd floor into the entry way, with various spins and tosses. That part I handled like a champ.

However, you know that screechy sound balloons make when they have hands and feet on them? Like they are about to burst any minute? I heard that one a lot – because they didn’t want to put their balloons down and lose them. But you know what, Aunt Mary kept her cool. I survived!

Then, the next morning, I had my annual check-up and had to get my blood taken. Yes, as in with a needle. The past 2 times I’ve had this done, I’ve apparently gotten inept or brand new nurses who don’t know what they heck they are doing – so they’ve had to stab me with a needle twice. Which is one more time than I can handle without losing the blood in my face and my eyes rolling back in my head as I endured the torture. (I’d make a terrible spy – clearly I’m not to be trusted with government secrets). Thankfully, I had a pro this time around. I warned her I was a huge baby and she was nice. I still didn’t enjoy it, but at least I wasn’t reduced to a crumpled heap of Mary.

I know, I’m so mature.

So weeks like this one call for one thing – comfort food. For me, pasta is a great comfort food – it’s warm, usually has some form of cheese included and it’s super easy to throw together. Honestly, what good is comfort food if it takes forever to make and leaves a giant mess?

I discovered this dish on Pinterest (love) and it’s definitely in my comfort food rotation from now on! It’s easy, doesn’t make a giant mess, and it’s like a nice, big, warm hug that’s perfect for enjoying in your stretchy pants curled up on your couch – but also fancy enough that you can serve it to guests.

Pesto Orecchiette with Sausage and Brussel Sprouts (Serves 4 / 11 WW points per serving)

Adapted from original recipe found here.

8 oz. whole wheat orecchiette

2 1/2 links Chicken Sausage, Italian style (I used Archer Farms brand)

1/2 pound brussel sprouts, peeled and halved

4 Tbsp. store-bought Pesto sauce

1 1/2 tsp. minced garlic

1 1/2 Tbsp. olive oil

1/2 tsp. kosher salt

1/4 tsp. black pepper

4 Tbsp. shredded Parmesan

Preheat your oven to 400.

To prep your brussel sprouts, cut off the bottom “stem” and peel away exterior leaves. Then cut in half. Toss in a small baking pan with 1 Tbsp. olive oil, salt and pepper. Roast 25-30 minutes, stirring every 10 or so minutes.

While the brussel sprouts are cooking, heat remaining olive oil in a medium skillet. Slice sausage into 1/8-1/4 inch thick slices. Saute in olive oil over medium for 3-4 minutes. Add garlic and cook until chicken is browned and cooked through.

Boil the water for your pasta and cook according to directions.

When everything has cooked, drain pasta and stir in pesto. Add cooked sausage and roasted brussel sprouts, stir until incorporated.

Plate and top each serving with 1 Tbsp. shredded Parmesan.

All we needed with this dish was some yummy garlic bread and a glass of red wine. Perfect way to enjoy a James Bond movie night with my husband…

Hope y’all have a great weekend!