This recipe is from the magazine Super Food Ideas.
2 tsp olive oil
500g (1 lb) lean pork sausages
1 1/2 cups small pasta shapes (such as shells)
5 green onions, thinly sliced
2 garlic cloves, crushed
250g (8oz) cherry tomatoes, quartered
1 1/2 cups frozen peas
1/4 cup chicken stock
100g (3oz) baby spinach
1) Heat 1 tsp oil in a large, non-stick frying pan over medium heat. Add sausages. Cook, turning occasionally, for 12 to 15 minutes or until cooked through. Transfer to a board, slice thinly and set aside.
2) Meanwhile, cook pasta in a large saucepan of boiling water, following packet instructions until tender.
3) Heat remaining oil in a saucepan over medium heat. Add onions and garlic. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes, peas and stock. Increase heat to medium-high. Cook for 2 minutes and remove from heat.
4) Drain pasta and return to pan. Add sausages, onion mixture and spinach. Season with salt and pepper. Toss to combine and serve.
As an alternative, tastes great with a light vinegrette dressing.
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