Speedy Sausage & Tarragon Pesto Orzo With Balsamic Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Once hot, add your sausage meat (remove the paper if required!) to the pan and cook for 5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Meanwhile, add your orzo pasta to a pot of boiled water and bring to the boil over a high heat

Cook the orzo for 6-8 min or until cooked with a slight bite

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

Chop your tomato[es] into wedges

Once the sausage meat has browned, add the tomato wedges to the pan with a pinch of salt and pepper

Cook for a further 3-4 min or until the tomato begins to soften and the sausage meat is cooked through (no pink meat!)

Once cooked, add your roasted garlic paste and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 1 min or until fragrant

Once fragrant, add your blanched peas, parsley & tarragon pesto, chicken stock mix, soft cheese and drained orzo

Add a splash of the reserved starchy pasta water and give everything a good mix up – this is your speedy sausage & tarragon pesto orzo

Wash your salad, then pat dry with kitchen paper