1 h
preparation time
Easy
4
Servings
Preparation
- Add the pasta to a large pan of slightly salted boiling water, add 1 tablespoon of oil, stir well, return to the boil and cook for 12 – 14 minutes, according to taste.
- Heat 1 tablespoon of oil in a frying pan and cook the sausages on a medium heat, for 10 – 15 minutes, turning, until browned and cooked through. Remove from the pan and keep warm. Add the peas to a pan of boiling water and simmer for 3 minutes.
- Slice the sausages into 2cm chunks, drain the pasta and return to the pan. Add the sausages, peas, halved cherry tomatoes, pesto and chopped basil, to the cooked pasta, mix gently and season with sea salt and black pepper according to taste. Place in a warm serving bowl and top with, grated Parmesan cheese and a few torn basil leaves.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)
Ingredients
350
g
Rigatoni pasta
2
tablespoons
rapeseed oil
6
sausages
400
g
frozen peas
12
cherry tomatoes (halved)
3
tablespoons
red pesto
Handful of fresh basil (chopped)
3
tablespoons
Parmesan cheese (grated)
Basil leaves (roughly torn for garnish)
Sea salt and black pepper
