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Essential Olive Oil500ml
500mlItem price
£5.50Price per unit
£1.10/100mlWhizzing peas into a creamy sauce is a cunning (and delicious) way to add more veg to your family’s meals - without them necessarily noticing.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Mascarpone can be swapped for ricotta, crème fraîche or soft cheese. The whizzed peas can be prepped in advance, so get ahead, if you can.
Typical values per serving when made using specific products in recipe
Energy | 3,057kJ/ 729kcals |
---|---|
Fat | 29g |
Saturated Fat | 12g |
Carbohydrates | 81g |
Sugars | 8g |
Fibre | 8.8g |
Protein | 32g |
Salt | 1.3g |
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