Ingredients
6 HECK Chicken Italia Sausages
200g frozen peas (defrosted)
20g pine nuts
1 clove garlic
15g fresh basil
40g parmesan cheese
Juice of 1 lemon
150g spaghetti
30g smoked pancetta
1 tsp light olive oil
Sea salt
Black pepper
Method
- Bring a large pan of salted water to the boil and whilst the water is heating cook the sausages under a medium grill for 10-12 min.
- Blitz the peas in a food processor with the pine nuts, basil, half the parmesan, lemon juice and garlic, and season with salt and pepper.
- Place the pasta into the water and cook for 8-10 minutes, drain and keep 75ml of the pasta water.
- Fry the pancetta in a small pan until crispy. Slice each sausage into three and add to the pan with the pancetta. Then add the pasta and pea pesto and toss everything together with the 75ml of reserved pasta cooking water.
- To serve, spoon into deep bowls and drizzle over the extra pesto, pine nuts and the rest of the parmesan cheese.