Entertaining
Vegetable and pesto fusilli with pork and cheddar sausages
These fusilli will be your very best friend on weeknights because they’re simple to make and everybody loves them!
Ingredients
- 1 package (375 g) Lafleur Pure Pork Sausage
- 340g (1 box) fusilli
- 1 small onion, diced
- ½ green bell pepper, cut in large dice
- 1 green zucchini, halved and cut slantwise
- 12 cherry tomatoes, halved
- 30 ml (2 tbsp.) olive oil
- 20 ml (1 ½ tbsp.) basil pesto
- Freshly ground salt and pepper, to taste
- 50 g Parmesan cheese shavings
- 10 basil leaves, scissor cut
Preparation
-
1.
Cook sausages according to instructions on packaging, sponge off fat from sausages with paper towel and cut them diagonally. Keep warm.
- 2.
In a large frying pan, heat up oil over high heat, add onion and cook for two minutes while stirring; add bell pepper and zucchini and cook while stirring for two more minutes. Add tomatoes, pesto, salt and pepper, mix thoroughly and keep warm.
- 3.
In a large pot, cook pasta in large quantity of salted boiling water until pasta is al dente. Drain pasta and add to vegetables, mixing thoroughly.
- 4.
Deposit the equivalent of two sausages cut diagonally per serving on the fusilli. Garnish with parmesan shavings and scissor-cut basil.
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