Skip to content
Sausage meatballs with pea pesto and spaghetti recipe

Sausage meatballs with pea pesto and spaghetti recipe

12 ratings

Here's a new pasta recipe to add to your collection – make tasty meatballs with a pack of sausages and whizz up a homemade pesto with frozen peas. A new family favourite! See method

  • Serves 4
  • Takes 40 mins
  • 795 calories / serving
  • Freezable

Ingredients

  • 454g pack 50% reduced-fat pork sausages
  • 350g frozen peas
  • 15g fresh basil, torn
  • 1 lemon, zested and juiced
  • 1 garlic clove, crushed
  • 2 tbsp olive oil
  • 100g Greek-style salad cheese
  • 350g spaghetti

Perfect with:

  • Tesco Finest Rioja Reserva 75Cl
  • Tesco Finest Prosecco Rose 75Cl
  • Tesco Finest Falanghina 75Cl

Perfect with:

  • Tesco Finest Rioja Reserva 75Cl
  • Tesco Finest Prosecco Rose 75Cl
  • Tesco Finest Falanghina 75Cl

    Create a shopping list

    Share your list or take it in-store

    If you haven't got spaghetti, try using linguine instead

    Each serving contains

    • Energy

      3345kj
      795kcal       40%

    • Fat

      23g 33%

    • Saturates

      7g 36%

    • Sugars

      10g 11%

    • Salt

      1.7g 29%

    of the reference intake
    Carbohydrate 101.7g Protein 39.7g Fibre 12g

    Method

    1. Preheat the oven to gas 7, 220°C, fan 200°C and line a large baking sheet with nonstick baking paper. Squeeze the sausages from their skins and divide the meat into 20 small balls, each about the size of a walnut; spread out on the tray. Bake for 22-25 mins, turning halfway, until golden and cooked through.
    2. Meanwhile, boil the peas in a pan for 3 mins. Scoop out with a slotted spoon, reserving the water, then run under cold water to cool. Tip into a food processor with most of the basil, the lemon zest and juice, crushed garlic, olive oil and 50g salad cheese; season, then blitz to a fairly chunky mixture (don’t worry if it’s a bit thick, as it will loosen later).
    3. Cook the spaghetti to pack instructions in the pea pan. Drain, reserving 200ml cooking water, then return to the pan with the pesto and cooking water. Toss together over a low heat for 1-2 mins until warmed through and everything is coated in the pesto.
    4. Divide between 4 plates, then top with the sausage meatballs and crumble over the remaining cheese and basil to serve.

    Freezing and defrosting guidelines

    Freeze pesto only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

    See more 5 easy family dinners for £25

    For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

    You may also like

    Be the first to comment

    Before you comment please read our community guidelines.