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19 0

Per Serving, serves 4

HECK Sausage Pesto Pasta

FG 14 using 1 GC / CC 19   Pasta

HECK Sausage Pesto Pasta Cook up a storm in the kitchen with HECK

Ingredients

  • 1 pack HECK Chicken Italia Chipolatas
  • 250g wholegrain Gigli pasta
  • 1 large red onion
  • 150g tender stem broccoli
  • 7 sliced sundried tomatoes
  • 20g toasted pine nuts
  • 60g of fresh pesto
  • Sea salt
  • Course black pepper
  • Juice of half a lemon
  • Parmesan shavings
  • Olive oil

Directions

  1. Preheat the oven to 180C.
  2. Place both a large pan and a small pan of salted water onto the hob and bring to a boil. Whilst the water is coming to a boil, cut the red onion into eight wedges and place onto a roasting tin with the sausages and a touch of olive oil. Pop the roasting tin into the oven and roast at 180C for 12-14 minutes.
  3. As they are cooking, cook the pasta. Four minutes before the pasta will be ready add the broccoli to the other pan of boiling water. Once cooked drain both the pasta and the broccoli and put to one side.
  4. Once cooked, remove the roasting tin and slice the sausages into five. In a large frying pan add a drizzle of olive oil and the sundried tomatoes. Cook for one minute and then add the cooked pasta, sausages, onion wedges and broccoli. Toss well and then add the pesto and the juice of half a lemon and stir well. Season with black pepper and salt if needed.
  5. To serve, sprinkle the pine nuts and Parmesan cheese shaving over the top.