Spaghetti Squash with Fennel, Parsley & Sunflower Seed Pesto and Cheshire Cheese
From the Field Kitchen
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45 Minutes
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Serves 2
30mins
Serves 4
What you'll need…
- 2x tablespoons olive oil
- 6/8 sausages of your choice
- 1x onion, finely chopped
- 2x crushed garlic cloves
- 1tbs Harissa paste
- 1tbs Dijon mustard
- 1tsp dried oregano
- Good pinch of granulated sugar
- 1x 400g tin plum or chopped tomatoes
- 1x tin cannellini beans or butter beans
- 120g Kale, or other greens of choice such as spinach leaves or cavolo nero
- Optional - a couple of slices of Lovingly Artisan Sourdough bread and butter to dip!
The method
1
Heat a drizzle of olive oil in a frying pan, add the sausages and cook on a medium-high heat until browned all over. Transfer to a plate.
2
Add a little more oil to the pan if necessary, add the onion, garlic and cook on a low heat for a few minutes until beginning to soften.
3
Add the harissa, Dijon mustard, oregano, tinned tomatoes, sugar, and the beans with their bean stock, and mix well to combine. Give it a check for seasoning.
4
Slice your sausages up and return them to the pan; bring everything to a simmer.
5
Just before serving, add the kale and stir through for a couple of minutes.
6
Serve in a bowl with some bread and butter on the side. Enjoy!
Recipe by Lucie, Marketing Manager
