It can be made with whatever cooked meat you have really, leftover bbq pork chops or chicken are a favourite, along with roasted peppers, mushrooms and olives. It's a great dish for a family meal or with friends as it can be placed in the centre of the table and everyone can help themselves - I love an excuse to use my lovely big bowl!
This time I used pork & sweet chilli sausages and added fresh tomatoes and baby sweetcorn, because those are the 3 ingredients in the Swallow's Recipes for Life challenge this month. You can read more about the challenge on their website here (where you will see that little ol' me gets a mention) and on Bangers & Mash, who's hosting the challenge.
Sausage Pesto Pasta - serves 4-5
375g dried pasta - I used tricolour fusili
454g Sausages - I used pork & sweet chilli
150g Baby corn, each cut into 3
150g Baby plum toms, halved
75g Red pesto
Grana Padano or Parmesan to serve
- Cook the sausages in the oven, grill or even barbecue them - I use a cast iron griddle pan - until they're cooked through & browned on the outside
- Boil the pasta as per the directions on the pack, adding the corn 1 minute from the end. I usually cook pasta for around 1-2 minutes less than stated otherwise the it can fall apart.
- Drain the pasta & corn & stir the pesto through it
- Add the tomatoes & sausage & serve with grated Grana Padano or Parmesan