Sausage, courgette and watercress pesto pasta
Peppery summer watercress is a brilliant partner for silky, soft courgettes in this easy sausage pasta dish. The vibrant lemony pesto is a hundred times better than anything you’ll find in a jar.
Sausage pasta is a midweek hero! Discover easy sausage pasta recipes for all seasons.
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Ingredients
- 1 tbsp extra-virgin olive oil, plus 1 tsp for frying
- 400g sausages
- 2 medium courgettes, cut into half moons
- 2 garlic cloves, sliced
- 300g rigatoni or similar pasta
- 80g watercress
- 30g skin-on almonds
- Grated zest and juice 1 lemon
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Method
- Heat 1 tsp oil in a large sauté or frying pan over a medium heat, then add the sausagemeat, squeezing it out of the sausage skins into the pan. Cook, stirring and breaking it up, for about 3 minutes until golden in places. Add the courgettes and garlic with a pinch of salt and cook for 15 minutes, stirring occasionally.
- Meanwhile, cook the pasta according to the pack instructions. Put two thirds of the watercress in a blender or food processor, including all the thick stems, add the almonds, lemon zest and juice and 1 tbsp olive oil. Whizz to a coarse pesto.
- Drain the pasta, reserving a mug of the cooking water. Add the pasta to the sausage pan along with the pesto and a good glug of the pasta cooking
water. Stir until everything is coated in the pesto, then stir in the rest of the watercress.
Nutrition
- 671kcals Calories
- 35g (10g saturated) Fat
- 23g Protein
- 62g (6.5g sugars) Carbs
- 8.2g Fibre
- 1.2g Salt
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