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Sausage, lemon & pea pasta

Sausage pieces, peas and torn basil folded through penne in a light lemon, mustard and crème fraîche sauce — an old BBC Good Food recipe that's on the table in about 25 minutes.

Serves 4 · Cook 25 min

Photo of Sausage, lemon & pea pasta

Ingredients

  • 300 g penne (or any short pasta)
  • 350 g pork sausages (about 6), skins removed and torn into bite-size pieces (or sliced mushrooms for a veggie version)
  • 1 tbsp olive oil
  • 200 g frozen peas (or blanched asparagus pieces)
  • Pinch of chilli flakes
  • 1 lemon, zest only
  • 1 tbsp wholegrain mustard
  • 200 ml half-fat crème fraîche
  • Handful of basil leaves, torn

Method

  1. Cook the pasta in salted boiling water. Add the peas for the final 3 minutes, then drain.
  2. Meanwhile, heat the oil in a large frying pan and fry the sausage pieces for 3–4 minutes until cooked through.
  3. Add the chilli flakes and lemon zest and cook for 1 minute, then stir in the mustard and crème fraîche and simmer for 1–2 minutes.
  4. Stir the drained pasta and peas into the sauce, season well with salt and pepper, and finish with the basil.