Sausage Pesto and Asparagus Pasta

I love developing recipes using ingredients I have on hand. When I was looking of use up some beautiful fresh pork and caramelised onion sausages from Greens of Pangbourne and some fresh asparagus one night a few years ago, I developed this delicious recipe. Years on, I have made it again and again, and it always meets with rave reviews.

Using high quality sausages means the flavour of this dish will really shine. Homemade pesto makes this dish extra special, but I make it regularly with the store-bought variety. Make the recipe vegetarian by omitting the sausage and adding a few more mushrooms instead, or feel free to use well-flavoured vegetarian sausages. And when asparagus is out of season, simply substitute green beans.

If you want to make this recipe vegan you will need to use vegan pesto and vegan sausages. Pesto normally contains parmesan cheese, which is not suitable for vegans. Be sure to use vegan sausages that are full of flavour.

Sausage Pesto and Asparagus Pasta Recipe

Serves 3 to 4 adults generously

3 or 4 leeks, topped, tailed and cut in thin slices, washed and drained

a generous handful of your favourite mushrooms, sliced

1 large bunch asparagus, washed and trimmed, each piece cut in half

or 1 cup of green beans, cut in half

2 tablespoons olive oil (or other cooking oil such as sunflower or Canola)

6 good quality sausages

2 to 3 generous tablespoons basil pesto

2 generous tablespoons low fat crème fraîche or sour cream

8 ounces pasta shapes

Put the sausages in an oven safe dish, drizzle with a bit of the olive oil and place in the oven at about 350℉ or 180℃.  Cook for about half an hour until no pink remains inside, turning half way through.

Meanwhile, heat the remaining oil over low heat in a large frying pan.  Add the leeks and cook slowly until they begin to soften. Stir in the mushrooms and continue to cook, stirring occasionally.

When the sausages are nearly done, cook the pasta according to package directions.  Drain and set aside.  Boil or steam the asparagus for two to three minutes.  Drain and set aside.

Remove the sausages from the oven, and using a fork and sharp knife, cut them in half inch slices.

Add the sausages to the leeks and mushrooms, along with the pesto and crème fraîche.  Stir in the asparagus.

Very gently add the cooked pasta and stir to coat with the sauce.   Serve on warmed plates or in warm bowls.