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Creamy pea pasta with crispy garlic sausage

Creamy pea pasta with crispy garlic sausage

Whizzing peas into a creamy sauce is a cunning (and delicious) way to add more veg to your family’s meals - without them necessarily noticing. 

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  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • ½ tbsp Essential Olive Oil
  • 8 Essential Pork Sausages
  • 360g Essential Penne
  • 1 Essential Lemon, scrubbed, zest, juice of 1
  • 2 cloves garlic, finely chopped
  • 375g frozen Essential Petits Pois
  • 75g essential mascarpone
  • 15g Essential Parmigiano Reggiano, finely grated, to serve


  1. Heat the olive oil in a large nonstick frying pan. Squeeze the sausages out of their skins and fry, breaking up with a wooden spoon until crisped and golden, which takes about 10 minutes, ensuring that no pink meat remains. Meanwhile, boil the pasta following pack instructions.

  2. Add the lemon zest and garlic to the sausage and continue to fry until fragrant. Scoop the sausage mixture out and set aside.

  3. Boil the petits pois in another pan for 3-4 minutes before draining and returning to their pan. Tip ¼ of the peas into the pan you cooked the sausages. Blend the remaining peas with the mascarpone using a stick blender until smooth, then tip into the frying pan. Season well and add the lemon juice.

  4. Save a mug of pasta water before draining. Tip the pasta into the bright green sauce and toss to coat, adding some pasta water if needed, to loosen. Serve the pasta topped with a generous helping of crispy sausage, sprinklings of parmesan and a good grind of black pepper.

Cook’s tip

Mascarpone can be swapped for ricotta, crème fraîche or soft cheese. The whizzed peas can be prepped in advance, so get ahead, if you can. 


Typical values per serving when made using specific products in recipe


3,057kJ/ 729kcals



Saturated Fat












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