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How to make creamy sausage pasta with watercress and chestnuts

Creamy sausage pasta with watercress and chestnut pesto

75g Tesco Finest whole chestnuts, or similar
2 x 85g Tesco washed & ready to eat watercress, roughly chopped, or similar
200g fresh penne, or similar
1 garlic clove, crushed
25g parmesan, grated, plus extra to serve
Handful of fresh basil leaves, plus extra to serve
Olive oil for frying
3 free-range British pork sausages (about 200g), skins removed
3 tbsp double cream
2 tbsp red wine vinegar
In a food processor, briefly whizz the chestnuts, garlic, parmesan and basil. Add the watercress and whizz again to a crumbly pesto.
Heat a little olive oil in a large frying pan over a medium heat, then add the meat from the sausages. Fry for 5 minutes until golden, breaking up any lumps with a wooden spoon. Stir in the cream and simmer, then stir through the pesto and the red wine vinegar. Taste and season.
Bring a large pan of salted water to the boil, then add the fresh penne. Simmer for 3-4 minutes until al dente, or according to pack instructions, then drain, reserving a little of the pasta water. Stir the pasta into the sauce along with the reserved pasta water, then serve sprinkled with extra grated parmesan and a few basil leaves.
delicious. tips
Next time… Stir the pesto through cooked penne, transfer to casserole, top with mozzarella, then bake for 10 minutes until melted.

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