Courgette salad
This courgette salad is the perfect barbecue accompaniment
Sausage, leek & fennel pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 6 good-quality pork sausages
- 3 leeksthinly sliced
- 400g fusilli
- 2 garlic clovescrushed
- 1 tsp fennel seeds
- 2 tsp wholegrain mustard
- zest 0.5 lemon
- grated parmesanto serve
Nutrition: per serving
- kcal600
- fat27g
- saturates8g
- carbs64g
- sugars6g
- fibre4g
- protein23g
- salt2g
Method
step 1
Heat the oil in a large frying pan. Squeeze the sausages from their skins into the pan and break up into small pieces. Cook over a medium-high heat for 8-10 mins until browned and crispy in places. Remove using a slotted spoon and set aside.
step 2
Boil a full kettle. Add the leeks to the pan and season. Cook over a low heat for 10-12 mins until softened and just starting to caramelise. Meanwhile, fill a large pan with the boiled water and some salt, and cook the pasta following pack instructions. Drain, reserving 150ml of the cooking water.
step 3
Add the garlic and fennel seeds to the leeks and cook for 2 mins. Stir through the mustard and sausages, then pour in 100ml of the pasta water and let it bubble for 1 min. Tip in the pasta, sprinkle over the lemon zest and toss everything together, adding a little more pasta water if needed. Divide between plates and top with Parmesan and black pepper before serving.
