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Sausage meatball and asparagus spaghetti
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1 tbsp essential Waitrose olive oil
400g pork sausages
300g essential Waitrose spaghetti
400g asparagus, trimmed
30g essential Waitrose parmigiano reggiano, grated, plus extra to serve
25g pack basil, leaves torn
1 lemon, zest and ½ juice
1. Heat the oil in a wide, heavy-based frying pan over a medium heat. Separate the sausages and squeeze out walnut-sized pieces of sausage meat. Roll into balls and put into the pan. Fry for 12-15 minutes, turning often, until browned and piping hot.
2. Meanwhile, add the pasta to a large pan of boiling salted water, bring back to the boil and cook for 5 minutes. Halve any thick asparagus spears lengthways, then cut all the spears into thirds. Add to the pasta water and bring back to the boil for a further 2 minutes. Reserve 150-200ml of the water, then drain well.
3. Toss the pasta into the sausage pan with the reserved water and parmesan; season. Bubble over a high heat, stirring for a few minutes, until the pasta is al dente and coated in a silky sauce. Mix in the basil and lemon zest and juice, season and serve immediately, scattered with some extra parmesan.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
This recipe was first published in Mon May 01 15:43:49 BST 2017.