The World Pasta Day has passed but i just have to share this PESTO SAUSAGE PASTA 🥹 Full of flavour, hearty, and perfect for an easy weeknight dinner! You can use any protein of choice - I used organic beef sausages which are super delicious 🫶🏻 Cooked with first-harvest EVOO for the best flavour with a pinch of smoked salt 🤩 *chef kiss* I also had Simmone Logue’s delicious pastries on the side - cocktail pies, chicken and leek quiche and Angus beef pie which are all super yummy!! I served these with kombucha-infused sweet mustard sauce and sweet onion relish (via Made with Kombucha) which pair so well with the pies! 2 cups Barilla Fusilli Pasta, cooked according to package instructions and reserve 1/2 cup pasta water 3 x sausages (I used Cleaver’s Organic Beef Sausages), finely diced 1 x frozen spinach 1 tbsp Naked Foods First Harvest Extra Virgin Olive Oil 1 tsp Every Organics Slow Smoked Salt 3 tbsp Barilla Pesto F.t. Ceramic plates from Pottery for the Planet Method: cook pasta according to package instructions and set aside. Reserve 1/2 cup pasta water for later use. In a saucepan heat EVOO on medium heat and add in chopped sausages, cook until slightly brown on both sides. Add in veggies of choice and stir through until slightly softened. Add in pesto, cooked pasta and pasta water, bring to a boil then simmer until sauce is thickened. Season with smoked salt and pepper to taste.