This bowl of Spring colour feels indulgent, but thanks to vibrant greens and a hit of lemon is secretly speedy and fresh. The sausage pieces add a comforting savoury depth while the basil pesto ties everything together in a sauce that hugs the pasta. A guaranteed lighter family crowd-pleaser idea for nights when you want something nourishing in a hurry.
1. Cook the pasta: Bring a large pan of salted water to the boil. Cook the pasta until just tender, addingthe asparagus and peas for the final 3 minutes. Drain, keeping a cup of the cooking water.
2. Cook the sausages: Meanwhile, slice the sausages into rounds, fry in a little oil until golden and fully cooked.
3. Combine: Add the pasta and greens to the pan with the sausages. Stir in the pesto, lemon zest and lemon juice, loosening the sauce with a splash of the reserved cooking water.
4. Finish: Season to taste and sprinkle with a little Parmesan.
Make it even lighter
For an even lighter version, switch to PorkyWhites Premium Chicken or Porky Lights Sausages, use a reduced-fat pesto or swap half the pasta for extra vegetables such as courgette ribbons.
- 6 Porky Whites sausages (or Premium Chicken /Porky Lights as a lighter option)
- 350g pasta (fusilli, penne or shells work well)
- 200g asparagus, chopped into 3cm pieces
- 150g frozen peas
- 3 tbsp basil pesto
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 small handful grated Parmesan (optional)
- Salt and pepper to taste
