|
Cook Time
|
Servings
|
| 30 mins | 4 |
Ingredients:
|
Heat 1 teaspoon of oil in a large frying or sauté pan over medium heat. Squeeze the sausagemeat out of the casings directly into the pan. Cook for about 3 minutes, breaking it up with a spoon, until golden in spots.
Add the courgettes and garlic with a pinch of salt. Cook for around 15 minutes, stirring occasionally, until softened and lightly browned.
Meanwhile, cook the pasta according to the packet instructions. While it cooks, prepare the pesto: add two-thirds of the watercress (including stems), almonds, lemon zest and juice, and 1 tablespoon of olive oil to a blender or food processor. Blitz into a coarse pesto.
Drain the pasta, reserving a cup of the cooking water. Add the drained pasta to the pan with the sausage and courgettes, then stir in the pesto and a splash of the reserved cooking water. Mix well until everything is evenly coated.
Finish by stirring in the remaining watercress and serve warm.
