Chicken Sausage Spaghetti With Pancetta Peas & Basil Pesto

Serves 4


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

150g spaghetti

30g smoked pancetta

1 teaspoon of light olive oil

sea salt

black pepper


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.


To Serve

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!

Nutritional Info

Serving Size: 350g

Amount Per Serving

Calories: 498

Total Fat: 22.78g

Saturates: 6.25g

Sugars: 5.13g

Salt: 3.2g



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