350g Rigatoni pasta
3 tbsp olive oil
400g frozen peas
12 cherry tomatoes, halved
3 tbsp red pesto
Handful of basil, chopped
3 tbsp parmesan cheese, grated
Sea salt and black pepper
Add the Rigatoni pasta to a large pan of slightly salted boiling water, add 1 tablespoon of olive oil, stir well, return to the boil and cook for 12-14 minutes, according to taste. Heat 1 tablespoon of olive oil in a frying pan and cook the sausages on a medium heat, for 10-15 minutes, turning, until browned and cooked through. Remove from the pan and keep warm. Add the peas to a pan of boiling water and simmer for 3 minutes. Slice the sausages into 2cm chunks, drain the pasta and return to the pan. Add the sausages, peas, halved cherry tomatoes, remaining olive oil, pesto and chopped basil, to the cooked pasta, mix gently and season with sea salt and black pepper according to taste. Place in a warm serving bowl and top with fresh, grated parmesan cheese and a few torn basil leaves.
Tips: Serve the dish cold as a pasta salad or as a side dish at a barbeque. Cheddar can be used instead of parmesan cheese.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)