Looking for a tasty midweek dinner option? Try cooking up our Tagliatelle with Sausage and Pesto in just 20 minutes for a balanced and tasty meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Pork Sausage Meat(ContainsGluten, Sulphites)
Finely Chopped Tomatoes with Basil
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Tenderstem Broccoli ®
a) Heat a splash of oil in a large frying pan over medium-high heat. b) When hot, add the sausage meat and brown all over, breaking up with a spoon as it cooks, 3-4 mins. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
a) Fill a large saucepan with the boiling water from your kettle and put on high heat. b) Add the Tagliatelle and a good pinch of salt. Stir and cook for 12 mins. c) After 8 mins add the tenderstem® to the boiling water and cook for the remaining 4 mins.
a) When the sausage meat is browned add the chopped tomatoes to the pan. b) Stir everything together. Simmer until the sausage meat is cooked through, 5-6 mins. IMPORTANT: The sausage meat is cooked when it is no longer pink in the middle.
a) While everything bubbles away, in a large bowl, mix half of the pesto with the balsamic vinegar and the olive oil (see ingredients for amount). b) Place the salad baby leaves on top, we will toss them through the dressing just before serving.
a) The pasta should be cooked by now, so drain in a colander. b) Return to the pan off the heat and stir though the remaining pesto. c) Taste and add salt and pepper if you feel it needs it.
a) Share the Tagliatelle and tenderstem® between your bowls. b) Top with your speedy sausage sauce and a sprinkling of Italian style grated hard cheese. Toss the baby leaves through the dressing and serve alongside. Enjoy!