Speedy Herby Sausage and Bacon Linguine
with Pesto and Spinach
Hey presto! This Speedy Herby Sausage and Bacon Linguine is ready in under 25 minutes. Using herby oregano sausage meat gives flavour quickly to save time but still make a dinner that's full of flavour.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225 grams
British Pork and Oregano Sausage Meat
(Contains Cereals containing gluten, Sulphites May contain Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)
180 grams
Linguine
(Contains Cereals containing gluten)
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
40 grams
Baby Spinach
32 grams
Pesto
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tbsp
Olive Oil
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the sausage meat and bacon lardons and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Pour the boiled water from your kettle into a large saucepan with 1/2 tsp salt on high heat.
b) Add the linguine and bring back to the boil. Cook until tender, 12 mins.
a) When the sausage meat is browned, add the chopped tomatoes and water for the sauce to the pan (see pantry for the amount). Stir to combine.
b) Simmer until the sausage meat is cooked through, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.
a) Once the linguine is cooked, drain in a colander and pop back in the pan.
b) Drizzle with oil and stir through to stop it sticking together.
a) Once the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Add a splash of water if it's a little too thick.
b) Stir in the pesto. Add the cooked pasta to the sauce along with three quarters of the cheese and stir to combine.
c) Add a splash of water if it's a little too thick. Taste and add salt and pepper if needed.
a) Share the sausage and bacon linguine between your bowls.
b) Sprinkle over the remaining cheese to finish.
Enjoy!
