Pork & Fennel Sausage with Broccoli and Farfalle Pasta

  • 500g Pork & Fennel sausage
  • ½ Bunch Flat-Leaf Parsley (leaves picked)
  • 1 Head of Broccoli (stem cut off)
  • 1/3 Cup Almonds (toasted)
  • 1 Clove Garlic (roughly chopped)
  • ½ Tsp. Chill Flakes (optional)
  • 1/3 Cup Grated Parmesan + extra for serving
  • Zest & Juice of ½ Lemon
  • 150ml Extra Virgin Olive Oil
  • 250g Farfalle Pasta
  • 2 Tbsp. Olive Oil
  • Step1 Place parsley and broccoli florets in a food processor and blitz until finely chopped. Add almonds, garlic, chilli flakes (optional), parmesan, lemon zest and juice and oil and blitz until combined. Season if necessary.
  • Step2 Bring a large pot of salted water to the boil and cook farfalle pasta as per packets instructions, drain and reserve 1/3 cup of water.
  • Step3 Heat olive oil in a large frying pan and cook the sausages completely, remove from the pan and slice thinly.
  • Step4 Return the pan to low heat, add the pesto and farfalle and a little of the saved water to loosen the pasta, toss until coated in pesto.
  • Step5 Transfer to a large serving bowl, top with thinly sliced sausage and extra parmesan. Enjoy!