Summer Sausages with Pea & Pesto Mash
It’s taken me years to overcome my childhood phobia of peas. Especially frozen peas. And while I’ve created some recipes over the years using the humble pea, I’ve always felt a little funny about them.
Even though other people have been excited about my pea recipes, I’ve really struggled. Until now.
Honestly I could happily eat this pea and pesto ‘mash’ by the spoonful. On it’s own.
It’s that good.
Even my green-food-phobic boys gobbled theirs up (all be it with some cohersion to try it in the first place).
We loved this meal on a Summers night when I didn’t feel like heating up the kitchen.
I simmered the sausages in the morning when it was still cool. Then at dinner I just browned them on the BBQ. Covered the peas in boiling water, drained and pureed with some pesto and dinner was ready.
Hey presto! (sorry, I couldn’t resist)
enough for: 2
takes: 30 minutes
250g (9oz) frozen peas
6 tablespoons pesto
grated parmesan cheese, to serve
lemon wedges, to serve
1. Place sausages in a medium saucepan. Cover with water and simmer for 10 minutes or until just cooked through. Drain.
2. Boil the kettle. Place peas in a heat proof bowl and cover with boiling water. Stand for 60 seconds or until peas are defrosted. Drain and puree peas with the pesto using a stick blender. Or mash with a masher. Leaving them as smooth or chunky as you like. Taste and season with salt or some parmesan as needed.
3. Drizzle sausages with a little oil and brown in a frying pan or BBQ on a medium high heat.
4. To serve, divide pea puree between two plates. Top with sausages. Grate over some parmesan and pop lemon wedges on the side.
WINE MATCH: A Summery dry rose.
Variations & Substitutions
different meat – the pesto peas are also great with chicken, lamb or fish. Or even a pork chop!
dairy-free – skip the parmesan and use a dairy-free pesto.
different veg – loving the idea of exploring other vegetable + pesto ‘mashes’. Thinking of trying broccoli and cauliflower next.
carb-lovers – serve with mashed potatoes as well. Or crusty bread.
more pesto – serve sausages with a dollop of extra pesto on top.
no pesto / nut-free – make an ‘instant pesto’ by pureeing 1 bunch basil leaves, a clove garlic and a few handfuls grated parmsean with the peas. And enough extra virgin olive oil to bring it all together.
Sausages can be poached ahead and kept for 1-2 weeks in the fridge or frozen. Pesto pea mash can also be made ahead and ‘fridged’ or frozen. Just allow to come to room temp before using.
Have fun in the kitchen!
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