Creamy pea pasta with crispy garlic sausage

Name: Creamy pea pasta with crispy garlic sausage
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: ½ tbsp olive oil; 454 g pack 8 Essential British Pork Sausages; 360 g orecchiette or other dried pasta; 1 unwaxed lemon, zest and juice; 2 cloves garlic, finely chopped; 375 g frozen petits pois or fresh podded peas; 75 g essential mascarpone; 15 g Parmigiano Reggiano, finely grated, to serve

Whizzing peas into a creamy sauce is a cunning (and delicious) way to add more veg to your family’s meals without them noticing. A great midweek dish, ready in 20 minutes.

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1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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½ tbsp olive oil
454g pack 8 Essential British Pork Sausages
360g orecchiette or other dried pasta
1 unwaxed lemon, zest and juice
2 cloves garlic, finely chopped
375g frozen petits pois or fresh podded peas
75g essential mascarpone
15g Parmigiano Reggiano, finely grated, to serve

Heat the oil in a large nonstick frying pan. Squeeze the sausages out of their skins and fry the meat, breaking it up with a wooden spoon. Cook for about 10 minutes until crisped, golden and no pink meat remains. Meanwhile, boil the pasta according to pack instructions
Finely grate the lemon zest into the sausage, add the garlic and fry until fragrant. Scoop the sausage mixture out and set aside.
Boil the petits pois or peas in another pan for 3-4 minutes, then drain and return to the pan. Tip a quarter of the peas into the sausage pan, blend the rest with the mascarpone using a stick blender until smooth, then add to the pan. Season, then add half the lemon juice, or more to taste.
Reserve a mug of pasta water before draining. Tip the pasta into the bright green sauce and toss to coat, adding some of the 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.