Broccoli and Sausage Spaghetti

Ingredients

350 g wholemeal spaghetti
1 head broccoli, cut into small florets
1/4 cup basil leaves
2 Tbs toasted, slivered almonds
2 Tbs finely grated parmesan
1 garlic clove, crushed
120 g packet baby rocket leaves
1/4 cup (60mL) extra virgin olive oil
375 g beef sausages, casings removed
200 g cherry tomatoes
Finely grated Parmesan, extra, to serve

Method

Cook the spaghetti in a saucepan of boiling water following packet directions or until al dente. Add the broccoli in the last 2 minutes of cooking. Drain well, reserving 1/2 cup (125mL) of cooking liquid. Return the spaghetti to the pan.

Meanwhile, process the basil, almonds, Parmesan, garlic and half the rocket in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream. Season with salt and pepper.

Heat a large non-stick frying pan over high heat. Add the sausages and cook, breaking up with a wooden spoon, for 4 minutes or until brown all over. Add the tomatoes and cook, tossing, for 2 minutes or until tomatoes begin to soften.

Add the sausage mixture, remaining rocket and pesto to the spaghetti and toss to combine. Divide among serving bowls. Top with extra Parmesan.

Credits: Coles

Photo Credits: Coles