Serves 4
500g fusilli pasta (Dried)
4tbs olive oil
4 thick pork and fennel sausages
1 medium onion, peeled, cut in half, sliced lengthways
2 cups green beans trimmed-washed, cut into 3cm pieces
1 bunch broccolini- washed cut into 3cm pieces
½ cup dry white wine
3tbs pesto
2 cups baby spinach
Sea salt
Black pepper, freshly ground
METHOD
Cook the pasta one minute less than the instructions.
Strain then toss with 2tbs of olive oil.
In a heavy based pan on a medium heat, add the remaining 2tbs of olive oil.
Gently squeeze the sausage filling from the casing to form nuggets the size of a small walnut then place into the pan. Discard the sausage casing.
Add the sliced onion to the pan.
Regularly turn the meat balls until browned evenly and cooked.
Add the beans and broccolini. Cook until slightly softened then add the white wine, pasta and pesto. Toss until heated through.
Add the baby spinach and fold through until slightly wilted.
Season with sea salt and black pepper.
Tip. Reserve one cup of the pasta cooking water. At the end of the cooking process, if the sauce requires lightening, add pasta water until it reaches the desired consistency.
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