sausage and broccoli pasta, fresh pasta recipe ideas, mid week pasta dishes, healthy pasta

Sausage and pea pasta with pesto and creme fraiche

Just typing that title is making me hungry. Say it out loud: sausage and pea pasta with pesto and creme fraiche. Gaaah. Your tummy’s rumbling too, isn’t it!?

Supremely satisfying and surprisingly simple (especially if you use shop-bought pasta instead of making you’re own, which DEFINITELY tastes better but can be a bit of a faff after a long day at work, I know), this dish is a great option for lazy nights in on the sofa and the mass feeding of friends at the weekend, but do add garlic bread if the latter.

sausage and broccoli pasta, fresh pasta recipe ideas, mid week pasta dishes, healthy pastasausage and broccoli pasta, fresh pasta recipe ideas, mid week pasta dishes, healthy pasta

Serves 4

You’ll need:

For the pasta (or feel free to boil up some from a bag)

200g 00 flour

2 eggs

Pinch of salt and pepper

For the sauce

1 red onion, finely diced

1 garlic clove, finely chopped

4 Cumberland (for the purists) or chorizo (if you fancy a kick) sausages

190g basil pesto

300ml creme fraiche

185g peas

1 small broccoli, florets chopped in half or quarters if it’s a big one

I’ve done a more detailed post on making your own pasta from scratch, but if that one click away is too much for you, here’s a quick rundown:

Sieve the 00 flour (it can only be this kind of flour, FYI, plain won’t work) into a large bowl. Make a well in the middle, then crack the eggs into it. Using your hands, slowing push the flour into the egg, then swirl the mixture together gently to break up the yolks and combine. You’ll need to knead it for at least five minutes to get a ball of dough. Then pop it in the fridge for a minimum of five mins, max 30 mins to firm up. Cut into four, flour generously, and one piece at a time, flatten the dough, feed it through the widest setting of a pasta machine 10 times, then the next size down 5 times, then the next 5 times and so on until you reach the smaller settings. I tend to not go down to the smallest (or largest, depending on your machine) number unless I’m making ravioli – you should be able to tell when your pasta is at its ideal thickness because it’s almost transparent and very long. Hang it up for 10 minutes, then feed into the tagliatelle setting of your machine, or simply cut with a knife. Keep it in a bowl with plenty of flour to stop it becoming one big lump of pasta dough.

Now… cut the sausages into 4-5 chunks and cook in a hot pan with a generous pour of olive oil. It should take about 10 minutes for them to brown – halfway through that time, add the onion and garlic.

Bring a pan of well-salted water to the boil. Add the broccoli and cook for approx. 7 minutes. Remove from the water – keeping the water on the boil for your pasta – and set aside.

Next, stir the pesto into the sausage pan. Let that do its thing for 5 minutes, then add the creme fraiche for another 5. Now goes in the peas and broccoli. Give it a good mix.

Drop your pasta into the boiling water, cook for 3-4 minutes and then add to the saucy sausage pan with a ladle of pasta water.

Stir thoroughly and serve with lots of Parmesan or grated mozzarella, chilli oil and a sprinkle of cracked black pepper.

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