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Creamy Sausage & Pea Farfalle

Creamy Sausage & Pea Farfalle

Rating
4.5rating out of 5

(3773 reviews from our customers)

Prep Time

20 min

Cuisine

Italian

For this comforting pasta, you'll cook peppery British sausages and peas in a creamy lemony sauce. Stir in your farfalle, and top with plenty of cheese for a summer supper in no time!

Prep Time

20 min

Cuisine

Italian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
garlic-clove
2 garlic cloves
Cumberland sausages 2
4 Cumberland sausages †
farfalle pasta bows
200g farfalle pasta bows †
chicken stock cube (new 5/18)
1/2 Knorr chicken stock cube †
soft cheese2
1 soft cheese pot (50g) †
35g grated Italian hard cheese
35g grated Italian hard cheese †
160g blanched peas
160g blanched peas
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 garlic clove
  • 4 Cumberland sausages<span class="strong">†</span>
  • 200g farfalle pasta bows<span class="strong">†</span>
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 1 soft cheese pot (50g)<span class="strong">†</span>
  • 35g grated Italian hard cheese<span class="strong">†</span>
  • 160g blanched peas
Typical Values per 100g per serving
Energy 976 kJ
233 kcal
3856 kJ
920 kcal
Fat
of which saturates
9.8 g
4.3 g
38.5 g
17.1 g
Carbohydrate
of which sugars
26.5 g
3.3 g
104.7 g
13 g
Fibre 2.9 g 11.5 g
Protein 10.5 g 41.4 g
Salt 1.02 g 4.02 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 garlic clove
garlic
4 Cumberland sausages
80vl pork shoulder, 50vl pork belly, water, rusk (wheat flour (gluten) (calcium, iron, niacin, thiamin), salt), seasoning (salt, wheat flour (gluten) (calcium, iron, niacin, thiamin), flour, spices, herbs, preservative: sodium sulphite, diphosphate, yeast extract, antioxidant: ascorbic acid, sugar), natural hog casing
200g farfalle pasta bows
semolina of durum wheat (gluten), water
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
1 soft cheese pot (50g)
cream, skimmed milk, salt, lactic acid culture
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
160g blanched peas
Peas
Allergens
  • Allergens highlighted by † (sulphites, gluten, celery, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Boil a kettle

Add the farfalle to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook for 8-10 min or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water

2

Whilst the pasta is cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, squeeze the sausage meat from their casings into the pan (clean hands is the best way!)

Break the sausage meat up into bite-sized pieces with a wooden spoon and cook for 5-7 min or until crispy and cooked through

3

Meanwhile, peel and finely chop (or grate) the garlic

Dissolve 1/2 [1] Knorr chicken stock cube in 125ml [250ml] boiled water

4

Once the sausage meat is crispy, add the chopped garlic to the pan and cook for 30 secs

Add the chicken stock and soft cheese and give everything a good mix up until combined – this is your creamy sauce

5

Add the blanched peas to the creamy sauce with the juice of 1/2 [1] lemon and a generous grind of black pepper and stir it all together

Season with a generous pinch of salt and cook for a further 2 min or until the peas are almost tender

6

Add the drained farfalle to the creamy sauce with a splash of the starchy pasta water

Add half the grated Italian hard cheese (save the rest for later!) and cook for 1-2 min further until the sauce begins to stick to the pasta – this is your creamy sausage & pea farfalle

7

Cut the remaining lemon into wedges

8

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Serve the creamy sausage & pea farfalle

Sprinkle over the remaining cheese, season with a grind of black pepper and garnish with a lemon wedge

Enjoy!

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