You know those days when you haven’t defrosted any meat for dinner (and you don't have any fresh fish) and the pantry is void of legumes or canned fish as was my situation yesterday! However, I did find two leftover wild game pork sausages from the night before and with a few vegetables (both fresh and frozen), created this scrumptious pasta which takes just 15 minutes to prepare from start to finish.
You could also try it with leftover cooked chicken or chorizo if you had some lying around or simply go vegetarian. They would all be equally delicious! If only we had leftovers as it would make the most amazing lunch the next day but we ate it all on the night. The whole pan! That's what happens when you combine a hungry breastfeeding mumma and a builder/roofer both with very healthy appetites!
Summer Pasta – serves 2-3
2 Tbspn good-quality olive oil
1/2 brown onion, sliced
Freshly ground black pepper
2 leftover cooked good-quality sausages, sliced (I used wild pork here)
1 bunch asparagus, tough ends removed and cut into thirds
Handful cherry tomatoes, halved
1 cup frozen peas
1 x 250g pack gluten-free spaghetti (I used Healtheries - or use normal spaghetti if not gluten-free)
3-4 Tbspn basil pesto
Feta cheese to serve
Cook spaghetti according to directions.
Meanwhile heat olive oil in a large pan over a medium heat and cook onion with a little salt for a few minutes before adding the sliced sausages. Brown the sausages for a few minutes on each side.
Next add the thickest pieces of asparagus and cook 1-2mins. Next add the frozen peas and cook, stirring for 1-2 minutes before adding the remaining asparagus and sliced tomatoes. Cook until the asparagus is bright green and only just cooked.
Once the spaghetti is cooked, using tongs transfer the spaghetti straight from the pot into the pan and spoon in the basil pesto.
Mix everything together gently and season with black pepper. Scatter over the feta and eat!