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

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Ingredients

  • 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

Method

  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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,057kJ/ 729kcals

Fat

29g

Saturated Fat

12g

Carbohydrates

81g

Sugars

8g

Fibre

8.8g

Protein

32g

Salt

1.3g

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