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Available for over a year

Linguine with sausage meatballs and chard. This seasonal pasta dish will be on the table in under 20 minutes. A great dish for this weekend if you have guests coming over. It has a velvety sauce that will wow your guests but it's not too filling. It's also great for a quick midweek meal when you have a couple of sausages left in the fridge. It can be adapted if you can't get the lovely seasonal chard either to spring greens or cavolo nero (dark kale). Maybe a friend who has an allotment or veggie patch will gladly give you some. Ingredients: (Serves 2) Sausage Meatballs: • 3-4 pork sausages ( Meat taken out of the skins ) • A small handful of fennel fronds/tops chopped • A sprig of sage chopped ( 4 leaves ) • Salt and cracked black pepper to season Pasta: • 200g, linguine ( I used dry ) • Good glug of Rapeseed oil ( I use cold pressed ) • 1 medium sized red onion diced • 1 large clove of garlic chopped, use 2 if very small • 4-5 chestnut mushrooms sliced • A good pinch of chilli flakes • 2 large handfuls chard chopped roughly, stalks a little smaller. If you can't get chard, use spring greens or cavolo nero. • 1/4 gel pot of chicken stock • 2 ladles hot water from the pasta • Splash double cream • fresh parmesan grated Method: • Cook linguine to packet instructions • Mix together the sausage meat, herbs and seasoning and create small meatballs. This will make roughly 16 small sized ones. • Whilst that is cooking, fry of the onion in rapeseed oil on a medium heat for a minute, then add in the mushrooms. You may need to add a little more rapeseed oil. • After a couple of minutes bring your mixture to the sides of the frying pan. • Add in your meatballs into the middle and cook for a couple of minutes, stirring as you go. • After a couple of minutes, add in the garlic and toss all together. • When the meatballs are starting to brown slightly, pop in the chard. • As it cooks down, add in your chilli flakes and chicken stock. • Add in the water from the pasta and reduce down for a minute or two. • Drain off your pasta, keep some water if you feel you need to add a little more. • Add the glug of double cream and a little grated parmesan • Add your pasta to the sauce using tongs or a spaghetti spoon so you don't add too much at once. Fold the velvety sauce through the pasta. • Serve into large pasta bowls and add a sprinkle of grated fresh parmesan.