6 HECK Chicken Italia Sausages
200g of frozen peas
20g pine nuts
1 clove of garlic
15g fresh basil
40g parmesan cheese
juice of 1 lemon
30g smoked pancetta
1 teaspoon of light olive oil
Place a pan of boiling salted water on, and put the sausages under the grill for 10-12 min.
Make sure the peas are defrosted and blitz them in a food processor with the pine nuts, basil, half the parmesan, lemon juice, garlic and season with salt and pepper.
Place the pasta into the water and cook for 8-10 minutes making sure you keep 75ml of the pasta water then fry off the pancetta tell crispy.
Slice the sausages and in the frying pan with the pancetta place the sausages the cooked pasta most of the pea pesto and toss together with the pasta water.
Dish into deep bowls and drizzle over the extra pesto, pine nuts and the rest of the parmesan cheese.
This recipe uses Chicken Italia chipolatas, but works equally well with our other Chicken sausages! Spring, Simply, Naked, Smoky Paprika, Zesty or Spring. You could also try it with out Thai-Style Turkey chipolatas!
Serving Size: 350g
Total Fat: 22.78g