RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 x 500g packet Coles Gluten Free spaghetti
  • 1 packet Coles `Finest` Italian pork sausages
  • 20mls Cobram Estate Classic EVOO
  • 1 brown onion, diced
  • 1 teaspoon fennel seeds
  • 2 cups broccoli florets, finely chopped
  • 80ml thickened cream
  • 4 cups baby spinach leaves

WALNUT PESTO:

  • 1 cup walnuts
  • 3 cups basil, leaves picked
  • 30g Coles Parmesan cheese, plus extra to serve
  • 3 cloves garlic, peeled
  • zest and juice of 1 small lemon
  • 40ml Cobram Estate Classic EVOO

METHOD:

  • 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.

Our friends at Wine Selectors recommend pairing this dish with a Riesling or Barbera

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