Pesto, Pea and Sausage Spaghetti

Pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil.

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the sausage meat and fry until browned, 8-10 mins. 

Use a spoon to break it up into equal-sized large chunks, roughly 6 per person. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Once the meatballs are browned, add the garlic to the pan, stir and cook for 1 min.

Add the water for the sauce (see pantry for amount) and chicken stock paste to the pan, stir together and simmer until thickened, 5-6 mins. 

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the creme fraiche, butter (see pantry) and peas. Bring to the boil, then remove from the heat. Season with salt and pepper.

Make kid friendly: If you’d prefer to serve the peas and spinach on the side, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the peas and spinach and stir-fry for 2-3 mins. Remove from the heat.

When the sauce is ready, add the drained spaghetti, pesto and hard Italian style cheese to the pan and mix well to coat it in the sauce.

Add a splash of water if you feel it needs it.

Taste and add salt and pepper if needed.