How to make pea, sausage and cherry tomato red pesto pasta

Serve the dish cold as a pasta salad or as a side dish at a barbecue. You can also swap the parmesan for cheddar, if you prefer

350g rigatoni pasta
3 tbsp olive oil
6 sausages
​400g frozen peas
12 cherry tomatoes, halved
3 tbsp red pesto
Handful of basil, chopped
3 tbsp parmesan cheese, grated
Sea salt and black pepper

Add the rigatoni to a large pan of slightly salted boiling water, add a tablespoon of olive oil, stir well, return to the boil and cook for 12-14 minutes, according to taste.

Heat a tablespoon of olive oil in a frying pan and cook the sausages on a medium heat, for 10-15 minutes, turning, until browned and cooked through. Remove from the pan and keep warm.

Add the peas to a pan of boiling water and simmer for three minutes. Slice the sausages into 2cm chunks, drain the pasta and return to the pan.

Add the sausages, peas, halved cherry tomatoes, pesto, basil and the remaining olive oil to the cooked pasta. Mix gently and season with sea salt and black pepper according to taste.

Place in a warm serving bowl and top with fresh, grated parmesan cheese and a few torn basil leaves.

For more recipes, visit peas.org