Farfalle with sausage, Chinese broccoli
Dry wholemeal pasta
140 g, farfelle variety
1 bunch(es), tough stem trimmed, cut into 4cm length
Extra lean chicken sausage(s)
150 g, casing removed
2 clove(s), large, crushed
Dried chilli flakes
1 cup(s), (250 ml)
Canned cannellini beans, rinsed, drained
1 400g can, (buy 1 x 400 g can)
Sun-dried tomato, not in oil
15 g, (1⁄4 cup), thinly sliced
1 tbs, chopped
Fresh lemon rind
1 tsp, finely grated
Grated parmesan cheese
- Cook pasta in a large saucepan of boiling salted water following packet instructions, adding broccoli for last 3 minutes of cooking time. Drain and transfer to a large bowl. Cover and keep warm.
- Meanwhile, heat oil in large non-stick frying pan over medium-high heat. Cook sausage, stirring to break up, for 5 minutes or until browned and cooked through. Stir in garlic and chilli. Cook for 30 seconds.
- Stir in stock, beans, tomatoes and oregano. Cook until heated through. Add pasta, broccoli and juice and toss to combine. Serve sprinkled with rind and parmesan.