Creamy pea pasta with crispy garlic sausage

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.

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

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.

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.