[5 ingredients | 10 minutes]
pasta with sausages & crushed peas
When I was little frozen peas were my arch enemy. I just detested them – mostly for the texture but also a little with the flavour. These day’s I don’t mind a few peas but still get a little fearful of the frozen variety. The trick I’ve found is to avoid boiling them and to saute instead.
I LOVE this pasta. The sweet crushed peas make it feel healthy enough that you don’t need a salad as well and the sausages give it a lovely richness that is very satisfying.
To keep it under 10 minutes you’ll need to boil the water for the pasta quickly and choose a pasta that cooks in about 8 minutes or less. I used casserecci but any short pasta will work well.
The secret here is using the best quality pork sausages you can find.
350g (3/4lb) short pasta
4 pork & garlic sausages
250g (1/2lb) frozen peas
1 bunch mint, leaves picked
2 large handfuls grated parmesan cheese + extra to serve
Bring a large saucepan salted water to the boil and cook pasta according to the packet directions.
Meanwhile heat 3T olive oil in a large frying pan over a high heat. Remove sausage skins and crumble them into the pan. Cook stirring frequently until browned all over. Add peas and continue to cook, squashing down the peas to roughly crush them. When the peas have warmed through toss through mint and remove from the heat.
Drain pasta and keep a cup of the cooking water aside. Toss pasta through the sausage mix with the Parmesan. If it looks a little dry add some of the cooking water.
Taste and season and serve with extra cheese passed separately.