It certainly feels like i have been trapped in a cave for twenty years and have just peeked my head out to see everything in all it’s Technicolor again! Isn’t the world much lovelier when the sun’s out? On a Monday morning in particular it’s ever so extremely welcome.
Most pleasant it is to steer away from those well known comfort food dishes in the autumn/winter weekly shopping agenda and on to things a bit more colourful, fresh and wild. A week ago Heck Sausages sent me a few packs of sausages to try, and with the sunshine seeping through the windows now and again i just felt i had to make a dish to reflect this in demand weather change and their Chicken Italia Sausages were the perfect, Mediterranean infused starting point!
I love nuts in pasta dishes- in particular Almonds and Pistachio’s as they give a lovely bit of texture and freshness to a dish, but if you are allergic to nuts you can always substitute in some toasted, herbed breadcrumbs like these ones!
The Heck Chicken Italia Sausages are something of a revelation to me, i had never tried a chicken sausage until now and i can certainly see the versatility these flavoursome sausages have. The main ingredients are of course Chicken, mozzarella and basil so are the perfect sausage for cutting up and putting into pasta sauces, for stuffing into your sunday roast chicken and do not get me started on BBQ season ideas…!
This certainly isn’t a calorie friendly dish, although i am never consistently counting these myself, this would be the perfect alternative for a Sunday Roast on a slightly cold yet sunny day; still incredibly filling and comforting but bursting with fresh flavour!
Gluten Free Pistachio Pesto Pasta with Prosciutto + Chicken Sausage
Serves 2, Generously.
Gluten Free Pasta for Two
75g of Prosciutto
150ml Double Cream (You can use Single too)
6 Gluten Free Chicken Sausages (We used Heck’s Chicken Italia)
For The Pesto
50g of Pistachio nuts (2-3 mins roasted)
Handful of Basil
Handful of Rocket & Watercress
3 Large Cloves of Garlic
Glug of Olive Oil
1 Teaspoon of Lemon Zest
35g Grated Parmesan (Plus more for seasoning)
Place sausages in pre-heated oven at 180C for 25 mins.
Roast skinned garlic and pistachio nuts together in pan for 2-3 minutes until both are slightly browned.
Put the basil, rocket, watercress, lemon zest, garlic and nuts together in blender, while blending – add chosen olive oil until fine paste.
Empty contents of the pesto into a container and mix in the grated parmesan.
When the sausages have 10-15 mins remaining, start to cook your chosen pasta (Fusilli / Penne recommended).
With 3 mins to go put 150ml of double cream onto a medium heat to warm up (do not boil).
Stir in the pesto to the now hot double cream, to make a deliciously creamy green pesto sauce. Take off the heat.
Drain your pasta (keeping a tablespoon of pasta water) and then put back into its previous pan (off the heat), pouring in the creamy pesto sauce.
Pour the saucy pasta into your serving bowl.
Take the chicken sausages out of the oven (they should be browned) and place them on top of the pasta (optional: chop them into bite size chunks).
Now place the prosciutto ham around the bowl along with a teaspoon of pistachios for added crunch (optional: add some more grated parmesan for seasoning.)
Enjoy with a lovely green salad!