Sausage & mushroom ragu
Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta
Lemon & greens pesto pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 350g pasta(we used linguine)
- ½ small head of broccolicut into florets
- large handful of basil
- 1 large handful of spinachwilted in boiling water, cooled and excess water squeezed out
- 4 tbsp pine nuts
- 1 garlic clovegrated
- ½ lemonzested and juiced
- 6 tbsp extra virgin olive oil
- large handful of frozen peasset aside in boiled water until heated through
- 3 tbsp grated parmesanor vegetarian hard cheese
- 3 tbsp soft cheese
Nutrition: Per serving
- kcal647
- fat35g
- saturates8g
- carbs60g
- sugars4g
- fibre8g
- protein20g
- salt0.3g
Method
step 1
Cook the pasta following pack instructions. Meanwhile, cook the broccoli for 4 mins in boiling salted water. Drain, then put in a food processor along with the basil, spinach and pine nuts. Pulse until combined.
step 2
Stir in the garlic, lemon zest and juice, olive oil, peas, parmesan and soft cheese, and season to taste.
step 3
Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan and add the pesto along with a splash of water to loosen. Toss together, check the seasoning and serve.
