Warm Vegetable, Sausage and Pesto Pasta Salad
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This Pesto Pasta Salad is perfect for those on Paleo diets or those just wanting a delicious healthy meal. Combine chicken kiev sausages with Penne, vegetables and pesto for a meal that will delight your taste buds.
Ingredients:
- 500g Paleo chicken kiev sausages
- 250g packet Penne (we used a GF pulse-based penne)
- 1 sweet potato, peeled and cut into 2cm cubes
- 2 carrots, peeled and diced into 1cm thick rounds
- 1 head broccoli, cut into florets
- 200g green beans, topped and tailed and cut into penne sized lengths
- 2 large handfuls baby spinach, washed and dried
- ¾ cup basil pesto (homemade or bought)
- A little sheep feta and basil leaves to garnish (optional)
Method:
- Preheat your oven to 180 C fan forced.
- Place your sausages on a lined baking tray and pop in to the oven to bake- around 40-45 minutes or until cooked through. Turn them a few times over the baking time.
- Place the sweet potato and carrot on another baking tray. Drizzle with a little olive oil, sprinkle with ¼ teaspoon powdered garlic (optional) and season with salt.
- Toss well to combine and pop in to the oven to bake as well.
- After about 20 minutes, remove the vegetables, and add the broccoli florets. Drizzle with a little more olive oil, toss well and return to the oven to bake, turning again after 10-15 minutes. NOTE: They’re are done when they are cooked through and are just beginning to caramelise and the broccoli crisp up.
- Cook the penne in boiling salted water according to the packet instructions and to your preference. We like it al dente- so still with a bit of bite.
- With around 30 seconds to go, add the green beans to blanch.
- Drain and rinse well under cool water to stop the cooking process. Add a little olive oil and toss well to stop the pasta sticking together.
- Add the pesto and stir well to coat. Add the baby spinach, toss well and pour into a nice wide serving bowl.
- Chop the cooked sausages in to pieces and add to the pasta with the roasted vegetables. Top with a little crumbled sheep feta and fresh basil leaves (if using).
- Serve!