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    Sausage meatball and asparagus spaghetti

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    Sausage meatball and asparagus spaghetti

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4


    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.

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    This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.


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