Pesto pasta, but better. This healthy, high-protein pasta recipe has got a lot going for it. Expect superb Italian flavours in every forkful.
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Serves
3
Brown Onion
Sausages
Pasta
Garlic Italian Seasoning
Dried Basil
Paprika
Tomato Purée
Reduced-Fat Red Pesto
Single Cream
Non-Stick Spray
TO SERVE:
Fresh Basil
Fresh Flat Leaf Parsley
Serves
3
Brown Onion
Sausages
Pasta
Garlic Italian Seasoning
Dried Basil
Paprika
Tomato Purée
Reduced-Fat Red Pesto
Single Cream
Non-Stick Spray
TO SERVE:
Fresh Basil
Fresh Flat Leaf Parsley
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Step 1.
Finely dice the onion and bring a saucepan of salty water to the boil.
Step 2.
Heat a spray of oil in a separate large pan and add the onion over a low-medium heat. De-skin the sausages by making a shallow cut lengthwise down one side of the sausage with a sharp knife and pulling the skin off. Add the de-skinned sausages to the pan and break up with a spatula. Alternatively, you can use your fingers like they are scissors and pull around 2.5cm of sausage at a time out of the casing and into the pan. Increase the heat and cook for around 5 mins until cooked through.
Step 3.
Meanwhile, tip the pasta into the boiling water.
Step 4.
Add the garlic Italian seasoning, basil and paprika to the sausage pan, followed by the tomato purée and pesto. Stir to coat, then pour in the cream and a ladle of pasta water to thicken.
Step 5.
 Leave to simmer for a few minutes until it thickens, then add the cooked and drained pasta, along with some extra pasta water to loosen it up if necessary. Share between three bowls and top with chopped basil and parsley.
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