delicious UK – April 2018

86 deliciousmagazine.co.uk

eat well for life.

+STAR+

INGREDIENTS

Sausages

Spinach

Sausage spaghetti with

spinach pesto

SERVES 4. HANDS-ON TIME 30 MIN

NEXT

TIME

Swapthesausagesforbacon

andthespinachinthepesto for

frozen, defrosted peas.

• 4 frozen free-range pork sausages,
  defrosted
  •50mloliveoil


• 400g dried spaghetti

FOR THE PESTO

•100gfrozenspinach,defrosted, excess

water squeezed out

• 40g parmesan, freshly grated, plus
  extratoserve


• 20g walnut halves, lightly toasted in
  a dryfryingpan
  •½garlicclove,crushedorgrated
  •4anchovyfilletsinoliveoil, drained


• 25g bunch fresh basil

1 Remove the skins from the sausages

and fry the sausagemeat in a pan with

about 1 tbsp oil for 10 minutes, breaking it

upwiththebackofawoodenspoonand

stirring occasionally, until golden and crisp.

2 Cook the spaghetti in a large pan of

boilingsaltedwaterfor8minutesoruntilal

dente(withbite).Drain,reservingalittle

cooking water, then return the cooked

spaghettito the warm pan.

3 Meanwhile, put the defrosted spinach in

a blender with the remaining oil and add

therestofthepestoingredients,reserving

afewbasilleavestoserve.Seasonwell

with salt and pepper and whizz to a paste,

addingalittlereservedpastawaterto

loosen if necessary. Toss the pesto through

the spaghetti and top with the sausage,

remaining basil and extra parmesan.

PER SERVING649kcals, 27.8g fat

(7.8gsaturated),24.7gprotein,74.2gcarbs

(3.3g sugars), 1.2g salt, 6.1g fibre

5TOPFREEZERTIPS

1 Always name and date everything

you freeze, including the date when

it needstobeusedby.

2 It’s easy to forget what’s in the

freezer so keep an inventory near it,

updating the list every time you add

orremove something.

3 Leave space in plastic containers

becausefoodexpandswhenfrozen.

4 When freezing things such as

meatballs, open-freeze on a baking

tray first, then decant into food bags

(sothey don’t stick together).

5 Ifyouhaveleftoverwine,freezein

ice cube trays, then store in freezer

bags, ready to add to sauces.