Ingredients
- 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
Method
- 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!
