1 x 500g packet Coles Gluten Free spaghetti
1 packet Coles `Finest` Italian pork sausages
20mls Cobram Estate EVOO
1 brown onion, diced
1 teaspoon fennel seeds
2 cups broccoli florets, finely chopped
80ml thickened cream
4 cups baby spinach leaves
1 cup walnuts
3 cups basil, leaves picked
30g Parmesan cheese, plus extra to serve
3 cloves garlic, peeled
zest and juice of 1 small lemon
40ml olive oil
Bring a large pot of salted water up to the boil. Break the spaghetti into 10cm lengths and place into the water. Cook, stirring occasionally for 8-10 minutes, or until aldente. Drain the pasta, reserving 1 cup of cooking liquid.
Meanwhile, heat the oil a large non-stick frying pan over a medium heat. Remove the sausage meat from the casings and place into the frying pan along with the onion. Cook, breaking up with the back of a spoon for 5 minutes. Add in the fennel seeds and broccoli and cook for a further 2-3 minutes.
To make the pesto, place all the ingredients onto a chopping board and using a large knife, chop all the ingredients until you have a rough pesto (alternatively you can use a food processor for a smoother pesto)
Mix the cream, spinach and pesto through the pasta until the spinach has wilted.
Loosen the mixture with some of the reserved pasta water of it is too thick.
Place the pasta into serving bowls and grate over some extra Parmesan cheese.
Wine Match: Howard Park Riesling 2017 & Angullong Fossil Hill Barbera 2017.
For more inspiration check out these recipes on cookspantry.tv!