Step up your pasta game with this easy flavour explosion: greens, mint pesto and sausage. Even better, it’s on the table in 20 minutes.
Serves44
Cook time15 mins15 minutes
Prep time5 mins5 minutes
Ingredients
375g Cucina Matese Farfalle Rigate
1 cup (120g) frozen peas
2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
200g snow peas, halved crossways
500g pkt Coles Finest Australian Angus Beef Garlic & Parsley Sausages, casings removed
1/4 cup (35g) pistachios, toasted
1/4 cup (20g) finely grated parmesan
1 cup mint leaves
120g Coles Australian Baby Rocket
1/3 cup (80ml) olive oil or avocado oil
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the peas, asparagus and snow peas for the last 2 mins of cooking. Drain well, reserving ½ cup (125ml) of the cooking liquid. Return pasta mixture to the pan.
Step 2
Meanwhile, heat a large frying pan over medium-high heat. Add sausage meat and cook, stirring with a wooden spoon to break into lumps, for 5 mins or until browned and cooked through.
Step 3
Place the pistachios, parmesan, mint and half the rocket in a food processor. Process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined.
Step 4
Add the mint mixture, sausage meat and reserved cooking liquid to the pasta mixture and toss to combine. Gently fold in the remaining rocket. Divide evenly among serving bowls.
2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
200g snow peas, halved crossways
500g pkt Coles Finest Australian Angus Beef Garlic & Parsley Sausages, casings removed
1/4 cup (35g) pistachios, toasted
1/4 cup (20g) finely grated parmesan
1 cup mint leaves
120g Coles Australian Baby Rocket
1/3 cup (80ml) olive oil or avocado oil
Description
Step up your pasta game with this easy flavour explosion: greens, mint pesto and sausage. Even better, it’s on the table in 20 minutes.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the peas, asparagus and snow peas for the last 2 mins of cooking. Drain well, reserving ½ cup (125ml) of the cooking liquid. Return pasta mixture to the pan.
Step 2
Meanwhile, heat a large frying pan over medium-high heat. Add sausage meat and cook, stirring with a wooden spoon to break into lumps, for 5 mins or until browned and cooked through.
Step 3
Place the pistachios, parmesan, mint and half the rocket in a food processor. Process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until well combined.
Step 4
Add the mint mixture, sausage meat and reserved cooking liquid to the pasta mixture and toss to combine. Gently fold in the remaining rocket. Divide evenly among serving bowls.
