Sausage and Tomato Pesto Pasta

Name: Sausage and Tomato Pesto Pasta with Pesto and Roasted Tenderstem®
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 225 British Pork and Oregano Sausage Meat; 200 Penne Pasta; 150 Tenderstem® Broccoli; 30 Tomato Puree; 45 Green Pesto; 40 Grated Hard Italian Style Cheese; 1 Finely Chopped Tomatoes with Basil; 75 Water for the Sauce

with Pesto and Roasted Tenderstem®

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Crispy roasted tenderstem® broccoli, a rich tomatoey ragu, fresh pesto and cheese are the winning combination in this simple wheat pasta recipe. Using our delicious pork and oregano sausage meat as the base of the ragu makes this recipe quick and easy to cook, ready in just 25 mins. Serve up in bowls and top with the remaining cheese and a spoonful of pesto for a fresh finish.

Allergens:

Sulphites

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

225

British Pork and Oregano Sausage Meat

(Contains: Sulphites)

200

Penne Pasta

150

Tenderstem® Broccoli

Tomato Puree

Green Pesto

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Finely Chopped Tomatoes with Basil

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)970 kcal

Energy (kJ)4058 kJ

Fat39 g

of which saturates14 g

Carbohydrate106 g

of which sugars17 g

Protein44 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Grill Pan

•Medium Saucepan

•Plate

Instructions

Preheat your oven to 200°C and bring a large saucepan of water to the boil with a pinch of salt for the pasta. Cut the broccoli stalks in half widthways. Pop the broccoli on a lined baking tray and drizzle with oil, a pinch of salt and black pepper, toss together and spread out in a single layer. Leave to the side.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the sausage meat and cook, whilst breaking up into roughly 2cm chunks with a wooden spoon. Stir and cook until browned, 6-7 mins.

Pour the finely chopped tomatoes, tomato purée and water (see ingredients for amount) into the pan with the sausage meat. Mix together, reduce the heat to medium- low and simmer until thick and tomatoey, 12-15 mins. Stir occasionally.

Once the sauce is simmering, pop the broccoli on the top shelf of your oven to roast until soft and charred at the edges, 10-12 mins. Add the penne to the pan of boiling water and cook until al dente, around 7-8 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

Once the wheat pasta is cooked, drain it in a colander and add it to the pan with the ragu along with two-thirds of both the cheese and the pesto. Stir together until combined. Taste and add salt and pepper if needed.

Spoon the tomatoey pesto wheat pasta into bowls and top with the tenderstem® broccoli, all of the remaining cheese and a few spoonfuls of the remaining pesto. Enjoy!