Chestnut, Parsley, Basil and Watercress Pesto with Sausage Pasta
5 - 10 minutes
3 - 4 people
75 g pre-cooked chestnuts
1 teaspoon powdered fenugreek
A few twists of black pepper
3 packs of fresh organic watercress (around 20 g)
1 bunch of parsley (bottom half of the stalk cut off and disposed of)
40 g parmesan
A handful of fresh basil leaves
300 g sausages (I used organic pork)
150 millilitres Alpro rice cream
1 400 g pack gluten free pasta
Begin by washing the herbs then leaving to drip dry in sieve. Continue by grating the parmesan in a kitchen machine, then switch the grating blade for a chopping cone. Add the parsley, basil, chestnuts, powdered fenugreek, pepper and watercress and blend until you have a similar consistency to pesto then set aside.
Continue by placing the sausages on meat chopping board. Use a sharp knife to just about cut into the skin then pull all the way down to the other end, you should now be able to pull off the outer skin and discard. Chop up the meat as much as you can, heat a pan the add the meat and stir fry until golden, taking care to break up the meat as much as you can as you do. Add the rice cream and bring to aa simmer, stirring regularly then after about 2-3 minutes add the ‘pesto’ and thoroughly mix. Turn down the heat and leave to simmer while cooking the pasta, then serve when the pasta is done.